Oven death

Ingredients for 4 servings:

• 4 chicken legs
• 4 lemons
• 8 tbsp olive oil
• 2 garlic cloves
• 6 onions, red
• 600 g potatoes
• 4 sprigs rosemary
• 150 g sheep’s cheese
• 100 g olives
• herbs, Italian
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

Lemon chicken from the tray

Squeeze the lemons, peel the garlic, and chop finely. Mix the lemon juice with the olive oil, garlic, salt, and pepper. This is best done directly in a large bowl. Wash the chicken thighs, dry them, and remove any visible fat. I always remove all the skin from the chicken thighs so the dish isn’t too heavy, but it tastes great with the skin on too. Preheat the oven to 200 degrees Celsius. Brush a deep baking tray with a little of the marinade (lemon juice and oil mixture). Then dip the chicken thighs, one at a time, in the marinade and place them on the tray. Peel the onions and chop them into large pieces. Wash the potatoes and cut them into wedges with the skin on. Add the onion and potato pieces to the marinade and then spread them out on the baking tray. Pour the rest of the marinade over the top. Sprinkle with Italian herbs; I either use a ready-made herb mix or whatever I have in my herb garden or spice rack. If you have them, place fresh rosemary sprigs on top of the dish and then bake in the oven for 1 hour. Dice the feta cheese and scatter it over the dish along with the olives 15 minutes before the end of the cooking time. And now for the name: This whole thing is called “Oven Death” because, unfortunately, cooking the chicken thighs in the open makes the oven quite dirty. We always make this dish when the next oven cleaning is planned anyway.