Greek chicken from the tin

Name: Greek chicken from the tin
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 Garlic cloves; 1⁄2 Potty Oregano and thyme (alternatively 1 teaspoon each of dried); 100 ml Olive oil; 7-10 Tbsp Juice of 1 lemon (approx. 6 tablespoons); 750 g small onions; 1 kg Potatoes; 1 (approx. 1.6 kg) ready-to-cook chicken; 7-10 Tbsp salt, pepper; 200 g Sheep's cheese; 100 g black olives (e.g. Kalamata)

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 Garlic cloves
1⁄2 Potty Oregano and thyme (alternatively 1 teaspoon each of dried)
100 ml Olive oil
7-10 Tbsp Juice of 1 lemon (approx. 6 tablespoons)
750 g small onions
1 kg Potatoes
1 (approx. 1.6 kg) ready-to-cook chicken
7-10 Tbsp salt, pepper
200 g Sheep's cheese
100 g black olives (e.g. Kalamata)

Directions

1
For the marinade, peel and finely chop the garlic. Wash herbs, shake dry, pluck leaves and chop finely. Mix everything in a large bowl with oil, lemon juice and 6 tablespoons of water.
2
Onions peel and quarter. Peel, wash and cut the potatoes into large pieces. Wash chicken, dab dry and cut into 8-10 pieces. Rub chicken parts with salt and pepper. Mix chicken, potatoes and onions with the marinade and spread on the fat pan (approx. 32 x 39 cm).
3
Cook in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 1 hour. Turn the vegetables from time to time.
4
Cut the feta cheese into small cubes. At the end of the cooking time, place the olives on the tray and continue cooking for 15-20 minutes. Flat bread tastes good with it.