Greek chicken

Ingredients for 4 servings:

• 1 chicken, fresh
• 1 lemon(s)
• 10 olives, green and black
• 1 medium-sized garlic clove(s)
• 500 g potatoes, medium-sized, nice
• 2 sprig(s) thyme or 1 tsp dried
• 4 tbsp olive oil
• salt and pepper
• 250 g feta cheese
• n. B. Water for watering

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Super easy and prepared in just one roasting pan!

Wash the chicken inside and out and let it drain. Then season with salt and pepper. Stuff the chicken with all the feta cheese and seal it tightly (with roulade pins or toothpicks). Pour the olive oil into the roasting pan, then season the chicken with salt and pepper on the outside and place it in the center of the roasting pan. Press the garlic cloves (with skins or peels if desired) with a knife and arrange them around the chicken. Wash the potatoes thoroughly (do not peel them) and then cut them in half lengthwise to create four wedges (or six wedges for larger potatoes). Arrange all the potato wedges around the chicken (lifting the chicken slightly if necessary). Now squeeze the lemon and pour the juice over the potato wedges. Arrange the olives on top of the potatoes and finally add the thyme to the potatoes (not on the chicken). Preheat the oven to 180°C fan/convection oven (200°C top/bottom heat) and place the roasting pan on the middle rack. Add 100 ml of water occasionally. After 1 1/2 hours, remove and serve.