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