| Abstrakt: |
4 bone-in, skin-on chicken thighs 4 bone-in, skin-on chicken legs 11/4 to 11/2 cups olive oil Juice of 1/22 medium lemon (about 1 Tbsp., or to taste) Pinch of salt 2 tsp. each, chopped: fresh sage, rosemary, thyme, oregano; or, 1 heaping tsp. each, dried 3-4 large cloves garlic, minced 4 medium potatoes Salt and pepper, to taste SERVES 4 ROASTED GREEK CHICKEN LEMONATA Preheat the oven to 400 degrees Fahrenheit. Rub the chicken pieces with some of the olive oil, salt and pepper, and arrange in a lightly oiled large baking pan, leaving space for potatoes in between. Wedge the potatoes around and under the chicken in the pan, making sure the potatoes are touching the bottom or sides. [Extracted from the article] |
