Greek lemon chicken

Ingredients for 6 servings:

• 4 chicken legs
• 2 chicken breasts, boned
• salt and pepper
• 4 organic lemons
• 1 garlic clove(s)
• ¼ liter olive oil
• 1 kg potatoes, floury
• 500 g onion(s)
• 1 tsp thyme, dried
• 1 bunch parsley, flat
• nutmeg
• e.g. sheep’s cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Season the chicken generously with pepper and salt and place it in the roasting pan. Squeeze the lemons (max. 1/4 l), mix them with salt and pepper in a medium bowl, add the crushed garlic, and then add the same amount of olive oil. Place the peeled potatoes in the marinade, turning occasionally, and let stand for about 20 minutes. Peel the onions, cut them into eighths, and place them between the chicken and the potatoes. Pour the marinade over them and sprinkle with the dried thyme. Place the baking sheet in a cold oven, preheat the oven to 200°C (top/bottom heat), and bake for about 1 1/2 hours, until the potatoes are tender. Sprinkle with fresh parsley just before serving. Serve with feta cheese, if desired, about 10 minutes before the end of the cooking time (it just needs to be warmed up).