Lemon chicken

Ingredients for 4 servings:

• 6 chicken breast fillets
• Salt and pepper from the mill
• 4 lemons
• 1 garlic clove(s)
• 125 ml olive oil
• 1 kg potato(s), floury (e.g. Bintje)
• 500 g shallot(s)
• 1 tsp thyme, dried
• 1 bunch basil or flat parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

The Greek gods must have had a hand in this

Season the chicken pieces generously with salt and pepper. Then place them on the roasting pan in the oven. Squeeze the lemon. Mix the juice (about 1/8 liter) with salt and pepper in a medium-sized bowl. Press the garlic clove through a press and stir in about 1/8 liter of olive oil (the same amount as the lemon juice). Peel the potatoes, place them in the lemon-oil marinade, and toss to coat. Peel the onions as well. Remove the potatoes from the marinade and divide them with the whole onions among the chicken pieces. Pour the lemon-oil marinade over them and then sprinkle everything with the well-dried thyme. Place the baking sheet on the middle rack of a cold oven. Preheat the oven to 200 degrees Celsius and bake for about 1 hour. Just before serving, wash the basil or parsley, finely chop it, and sprinkle it over the top.