Lemon chicken

Ingredients for 2 servings:

• 2 chicken legs
• Salt
• Pepper, from the mill
• olive oil
• 3 cloves garlic
• 1 lemon(s)
• 150 g shallot(s)
• 1 tbsp rosemary, dried
• ½ bunch parsley
• 250 g potatoes, small

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Divide each chicken leg into thighs and drumsticks. Season with salt and pepper. Mix together lemon juice and olive oil (good quality); peel and press the garlic cloves into the mixture. Pour over the chicken legs and marinate for at least 1 hour. Preheat oven to 150°C (300°F). Wash, peel, and thinly slice the potatoes. Pour hot water over them and let stand for 1 minute; drain the water. Peel and quarter the shallots. Drain the meat and place it in a baking dish. Toss the potatoes and shallots vigorously in the marinade and arrange them around the legs. Sprinkle with rosemary. Cook for two hours at 150°C (300°F). Serve with chopped parsley. Note: This is easy to prepare. The low temperature makes it incredibly moist. Serve with white bread.