← All recipes

🍽️ Juicy Chicken Thighs with Lemon and Potatoes

743 kcal · 30 min · 4 servings

Juicy Chicken Thighs with Lemon and Potatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the lemons thoroughly under running water.
  2. 2. Cut one lemon in half and squeeze the juice into a large bowl.
  3. 3. Slice the second lemon into thin rounds and set them aside.
  4. 4. Cut the shallots and garlic cloves in half.
  5. 5. Peel the garlic cloves and add them to the bowl with the lemon juice along with the shallots.
  6. 6. Wash the bell pepper and add it to the bowl as well.
  7. 7. Add a splash of olive oil, salt, pepper, and the rosemary sprigs to the bowl.
  8. 8. Cut the chicken thighs into two pieces each.
  9. 9. Add the chicken meat to the bowl.
  10. 10. Mix everything well so that the meat and vegetables are completely covered with the marinade.
  11. 11. Let the chicken marinate for about 30 minutes.
  12. 12. Preheat the oven to 190 degrees Celsius with fan (convection).
  13. 13. Wash the bell pepper thoroughly.
  14. 14. Cut the bell pepper in half and remove the inside with the seeds.
  15. 15. Cut the deseeded bell pepper into bite-sized pieces.
  16. 16. Wash the potatoes.
  17. 17. Cut the potatoes in half.
  18. 18. Add the bell pepper pieces and the potato halves to the marinade.
  19. 19. Mix everything together thoroughly once more.
  20. 20. Spread the ingredients out in a large baking dish.
  21. 21. Make sure not to stack the ingredients on top of each other so they cook evenly.
  22. 22. Place the previously prepared lemon slices on top of the dish.
  23. 23. Bake the chicken in the oven for about 35 minutes until golden brown.
  24. 24. Add the olives during the last 5 minutes of cooking time.
  25. 25. Remove the baking dish from the oven and serve the dish hot.

Nutrition per serving