Greek lemon chicken

Ingredients for 4 servings:

• 4 large chicken thighs
• 10 m.-sized potatoes
• 4 zucchini
• 3 carrots
• 2 lemon(s), the juice
• ½ tsp coriander seeds
• 1 tsp, heaped oregano, dried
• 1 tsp, heaped curry powder
• 1 tsp mustard (Dijon)
• 1 tbsp olive oil
• 4 large garlic cloves
• salt and pepper
• Paprika powder, mild

Instructions

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

Crush the coriander, curry powder, and oregano in a mortar. Mix with the mustard and lemon juice. Lift the skin on the chicken thighs slightly and insert two halved garlic cloves into each one. Season generously with salt, pepper, and paprika. Peel the potatoes and cut them into rustic wedges, as well as the zucchini and carrots. Heat the roasting pan and add the olive oil. Spread the potato wedges on the bottom. Add the carrots and zucchini and season generously with salt and pepper. Pour over the prepared lemon juice mixture and top with the chicken thighs. Bake in the oven at 170°C for approximately 1.5–2 hours. Serve with a green salad.