Greek Lemon Chicken with Potatoes and Tomato Salad

Stir the juice of one lemon with salt, pepper, crushed garlic and olive oil. Remove the peel from the potatoes and cut them in half or whole, depending on their size. Remove the skin from the onions. Put onions and potatoes into the lemon marinade and cook for half an hour. Chop basil and parsley. Season chicken pieces with salt and season with pepper, place in a suitable roasting dish. Add potatoes and onions together with marinade, sprinkle with dried thyme. Place in a cold oven, set to 200 °C and cook for about 90 minutes until golden and crispy.

For the leaf salad, dice the feta cheese. Rinse tomatoes, cut in half and remove the stalk. Cut tomatoes into quarters or into smaller wedges. Place tomatoes on a large plate and season with salt, marinate with vinegar and oil. Place feta cheese on top of tomatoes, sprinkle with basil.

Sprinkle lemon chicken with chopped parsley, arrange with potatoes, onions and the lemon slices. Serve with the tomato salad.

13.15 by Elke : : Schuller, 8152 Bernau/Stallhof

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