Greek lemon chicken from the tray

Ingredients for 4 servings:

• 1 chicken, quartered, a. 1,300g
• 2 chicken legs, divided
• 1 kg potatoes, small
• 500 g onions, small, or shallots
• 250 ml olive oil, good
• 250 ml lemon juice
• 1 bulb(s) garlic, squeezed
• 1 tbsp thyme, dried
• Salt
• Pepper, freshly ground
• ½ bunch parsley, flat-leaf, coarsely chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

with potatoes, onions and lots of garlic

Wash the chicken pieces, pat dry, and season generously on both sides with salt and pepper in the oven roasting pan. Peel the potatoes and onions. Halve larger potatoes. Split the garlic bulb and peel the cloves. Make a marinade with olive oil, lemon juice, crushed garlic, thyme, and plenty of salt and pepper. Briefly coat the potatoes and onions in the marinade. Then spread the potatoes and onions among the chicken pieces on the baking tray. Finally, spoon the marinade over the pieces of meat and simply spread the rest over the entire baking tray. Roast in the oven at approximately 175 degrees Celsius (350 degrees Fahrenheit) for about 70 minutes. Depending on how browned the potatoes and onions are, you may need to turn them over after 45 minutes and drizzle the chicken pieces with the marinade from the baking tray. Sprinkle the coarsely chopped parsley over the finished dish and serve immediately. Serve with a fresh green salad. Your neighbors will be lining up at the door because it smells so delicious…