John Myers
Greek Lemon Chicken
The perfect greek lemon chicken recipe with a picture and simple step-by-step instructions.
- 4 Chicken legs
- 4 Garlic cloves
- 600 g Onions, little ones
- 750 g Waxy potatoes
- Salt
- Pepper from the grinder
- 2 tsp Dried oregano
- 8 Stems Thyme
- 2 Bay leaves
- 100 ml Olive oil
- 6 tbsp Freshly squeezed lemon juice
- 6 tbsp White wine
- 200 g Crumbled feta
- 50 g Black pitted olives
- For the marinade, peel and finely chop the garlic. Wash thyme, shake dry, pluck leaves and finely chop. Mix the olive oil, oregano, thyme, bay leaves, garlic, lemon juice and white wine.
- Wash the chicken drumsticks, pat dry and rub with salt and pepper. Put the chicken drumsticks in a shallow bowl and pour the marinade over them. Marinate in the refrigerator for about 2 hours.
- Preheat the oven to 200 ° C.
- Peel and quarter the onions, if necessary cut into wedges. Peel, wash and cut the potatoes into large pieces. Put the vegetables in a large baking dish or in the drip pan. After the marinating time, add the chicken drumsticks, pour the marinade over everything and mix. Put in the oven and cook for about 1 hour.
- Roughly crumble the feta and after the end of the cooking time distribute it with the olives on the vegetables and legs, cook for another 15 minutes.
- We also liked Tsatziki.
- You can also use chicken breast instead of the legs.
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