Garlic and lemon chicken from the oven

Name: Garlic and lemon chicken from the oven
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Garlic bulb (12-15 cloves); 4 Chicken filets (approx. 200 g each); 5 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; 3 Branches of rosemary; 1 kg new potatoes; 75 g green and black olives; 1 Organic Lemon

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Garlic bulb (12-15 cloves)
4 Chicken filets (approx. 200 g each)
5 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
3 Branches of rosemary
1 kg new potatoes
75 g green and black olives
1 Organic Lemon

Directions

1
Peel the garlic cloves. Wash the chicken fillets and dab them dry. Heat 1 tablespoon of oil in a large frying pan. Fry the meat until golden brown all around. Season with salt and pepper and remove. Briefly fry the garlic cloves in the hot frying fat, remove.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash the rosemary, dab dry and remove the needles. Wash the potatoes thoroughly and cut them into coarse cubes with the skin on.
3
Mix with rosemary, olives, garlic and 4 tablespoons of oil, season with salt and pepper.
4
Put the potato mix in a large casserole dish or fat pan (deep baking tray), place the chicken fillets on top. Bake in a hot oven for about 40 minutes. Wash lemon hot, dry and cut into slices.
5
Put the lemon wedges in between about 15 minutes before the end of cooking time. Tomato salad tastes good with it.