POTATO CHICKEN FROM THE BACKBLECH GREEK STYLE
PREPARATION
30 minutes
PREPARATION
45 minutes
TOTAL TOTAL
1 hour 15 minutes
PORTIONS
4 people
INGREDIENTS
FOR THE PANEL
6 pieces of chicken legs (with upper and lower leg) - about 1500 grams, like organic
750 g potatoes, small / triplets - washed
3 garlic tubers - split into toes, unpeeled
10 g oregano, fresh - whole branches
FOR THE MARINADE
100 ml of olive oil
100 ml of lemon juice - freshly squeezed, about 5 lemons
1 1/2 teaspoon oregano, dry spice
1 tsp salt
Black pepper from the mill - to taste
MANUAL
First, you heat up your oven to 220 degrees top / bottom heat
Then split your chicken thighs into thighs and legs
Now mix all the ingredients of the marinade or sauce, ie the freshly squeezed lemon juice, olive oil, oregano (dry seasoning), salt and pepper to taste
Half of the marinade you pour over your chicken pieces and leaves them covered for about 30 minutes
In the meantime, you can wash the potatoes, if necessary brush them clean with the brush and loosen the garlic cloves from the tubers
Now place the chicken pieces on a deep baking tray and pour the rest of the marinade out of the bowl above
Now you divide the small potatoes, the unpeeled garlic cloves and the oregano branches in the gaps and pour the second half of the marinade evenly over all the ingredients
The baking tray comes on the middle rail in the preheated oven for about 45 minutes. I wish a good appetite