An easy but delicious recipe for mediterranean lemon chicken for the whole family. Easy in the making – baked in the oven with fine lemon and rosemary chicken taste.
4 chicken thighs
4 chicken legs
juice of 2 lemons
1/8 liter olive oil
6 large potatoes
5 garlic cloves
salt & pepper
1/2 liter of vegetable stock
optional: carrots, mushrooms , broccoli or zucchini
Peel the potatoes and cut them in large pieces. Peel the garlic cloves and dice them finely. Marinade the chicken pieces with the lemon juice, olive oil and with salt and pepper. Put the garlic pieces with the vegetables and the chicken pieces in a baking dish together with some rosemary sprigs. Brew it with some hot vegetable broth and bake it crispy for about an hour at 170° to 180° degrees. Top up with the broth gradually while baking.
Serve the lemon chicken with a fresh green salad.