Baked Chicken Thighs with Potatoes and Lemon

Ingredients

• 7 garlic (cloves, grated)
• salt (to taste)
• pepper (to taste)
• 2 lemon juice (from 2 lemons)
• 4 tbsp oil (tablespoons)
• 1 tbsp mustard (one tablespoon)
• 1 tsp dill (one teaspoon)
• 4 chicken thighs (lightly scored with a knife)
• 1 kg potatoes (quantity as desired; cut into halves)

Steps

1. 1

   Parboil the potatoes until slightly softened, but not completely cooked.

2. 2

   Drain the potatoes, let them cool slightly, then peel and cut them into halves.

3. 3

   Prepare the sauce: in a bowl, mix the grated garlic with the salt, pepper, lemon juice, oil, mustard, and dill.

4. 4

   Whisk the sauce mixture well until it is completely combined.

5. 5

   Place the halved potatoes in a baking tray.

6. 6

   Nestle the chicken thighs among the potatoes. Ensure the chicken has been lightly scored with a knife beforehand to allow the sauce to penetrate better.

7. 7

   Generously coat both the chicken thighs and the potatoes with the previously prepared sauce.

8. 8

   Cover the tray with parchment paper, then seal it tightly with aluminum foil.

9. 9

   Place the tray in an oven preheated to 180°C (350°F) and bake for 40 minutes.

10. 10

    After 40 minutes, remove the aluminum foil and the parchment paper.

11. 11

    Return the tray to the oven and continue baking until the chicken and potatoes are golden and crispy on top.

12. 12

    Serve the browned chicken thighs and potatoes drizzled with some of the remaining sauce from the tray.

Notes

Optionally, serve the dish alongside a fresh salad.

Nutrition per serving

• main
• chicken
• potatoes
• baked
• family dinner
• lemon garlic