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🍽️ Crispy Chicken Thighs with Lemon Potatoes

542 kcal · 30 min · 4 servings

Ingredients

• 4 chicken drumsticks
• 800 g potatoes (waxy)
• 4 untreated lemons
• 100 g black olives (pitted)
• 1 bunch thyme
• 2 garlic cloves (finely chopped)
• 100 ml white wine
• 200 ml poultry stock
• 2 tbsp honey
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the chicken thighs under cold running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Peel the potatoes.
4. 4. Slice the potatoes into thin rounds.
5. 5. Remove the zest from two lemons.
6. 6. Finely chop the lemon zest.
7. 7. Squeeze all the lemons to extract the juice.
8. 8. Mix four tablespoons of lemon juice with honey, salt, and pepper.
9. 9. Brush the chicken thighs with this marinade.
10. 10. Place the potato slices into a baking dish.
11. 11. Pour the remaining lemon juice over the potatoes.
12. 12. Add white wine.
13. 13. Pour in the meat stock.
14. 14. Place sprigs of thyme on top of the potatoes.
15. 15. Slice the olives.
16. 16. Distribute the olive slices and garlic over the baking dish.
17. 17. Add half of the finely chopped lemon zest.
18. 18. Place the marinated chicken thighs on top of the vegetables.
19. 19. Preheat the oven to 180 degrees Celsius.
20. 20. Place the dish in the oven.
21. 21. Bake the dish for 30 to 40 minutes.
22. 22. Use the top and bottom heat setting.
23. 23. Brush the chicken several times during cooking with the remaining honey-lemon mixture.
24. 24. Pour some of the cooking juices over the meat repeatedly.
25. 25. Sprinkle the remaining lemon zest over the finished dish.
26. 26. Serve the chicken hot.

Nutrition per serving

• kcal: 542
• Protein: 35 g · Fett/Fat: 23 g · Carbs: 41 g