Creek chicken

with lemons

• recipe for 4 people
• refreshingly different

Ingredients:

4 chicken portions
Juice of 3 lemons
2 cloves garlic
1/8 l olive oil
750 g small, floury potatoes
400 g small onions
A few sprigs of fresh thyme
1 bunch basil
1 bunch flat-leaf parsley
Salt and pepper

Preparation:

Season the chicken portions with salt and pepper and place in a roasting pan.
Mix together the lemon juice, salt, pepper and the crushed garlic cloves and add the same quantity of olive oil. Peel the onions and potatoes, cutting larger ones in half, if necessary, and marinate in the lemon and oil mixture for about 5 minutes. Arrange the onions and potatoes around the chicken portions. Coat everything with the marinade and sprinkle with thyme leaves. Cook in the center of a moderate oven (180-200 °C, convection 160-180 °C) for 1½ hours. Half an hour before the end of cooking time, add black olives according to taste.
Garnish with the chopped basil and parsley before serving.

Accompaniments:

Serve with sheep's cheese and a white Greek wine.