Lemon potatoes with chicken

Ingredients for 4 servings:

• 1 kg potato(s), waxy
• 500 g carrot(s)
• 4 chickens
• 1 onion(s)
• 8 tbsp oil
• 4 garlic cloves
• 1 lemon(s)
• 5 g parsley, dried
• 1 tsp, leveled cumin
• Salt
• Tabasco

Instructions

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

simple and fresh

Prepare the marinade. Peel the lemon and cut into small pieces. Peel and quarter the garlic. Combine the lemon pieces, oil, garlic, parsley, cumin, salt, and Tabasco (to taste) in a small bowl and set aside. The marinade can also be prepared a few hours in advance. Peel the potatoes, carrots, and onion and cut into large pieces. Place everything in a large casserole dish and toss with the marinade. Place the chicken pieces on top. I like to use pre-seasoned chicken thighs or breast fillets. If using fresh chicken, you’ll naturally need to season them to your taste. For example, rub them with fresh garlic and then sprinkle with salt and paprika. Cook at 180°C (350°F) for 1 hour. It’s best to test the meat to see if it’s cooked through (depending on the size of the pieces); if necessary, cook for another 10 minutes. Roughly diced zucchini or kohlrabi, or quartered tomatoes, also work well.