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We clean the meat and portion it. season with salt and pepper.
Peel the potatoes and cut them into thick slices. Season with salt, pepper and paprika. Then add thyme and oregano and pour the oil. Mix well. Then put the potatoes in the pan and then place the meat among the potatoes.
Cut the garlic into slices and cut the lemon into thicker slices. Then put the garlic and lemon over the meat and potatoes. Add water and cover.
Preheat the oven to 200 degrees and put the covered tray in the oven for 40 minutes.
Discover and leave for another 10-15 minutes to brown.
Crispy Chicken With Lemon And Potatoes
1. Preheat the oven to 180C. Season the meat.
2. Melt half the butter in a heat-resistant skillet over medium heat. Add the chicken and cook for 5 minutes or until golden. Turn and cook for another 2 minutes. Transfer the chicken to a plate. Add the potatoes. Cook for 4-5 minutes or until golden. Transfer to a plate. Add 4 halves of lemon to the pan. Boil for 2-3 minutes, until caramelized. Transfer to a plate.
3. Reduce heat. Squeeze the juice from the remaining halves of lemon in the pan and mix. Add the squeezed lemon halves, potatoes, oregano and garlic to the pan. Boil for 2 minutes. Remove from the heat and add the soup. Arrange the chicken on top of the potatoes, with the skin facing up. Bake for 25-30 minutes or until the chicken is cooked and the potatoes are tender. Transfer the chicken, potatoes and garlic to a plate. Cover to keep warm.
4. Strain the liquid from the pan into a small saucepan. Bring to the boil and simmer for 10-15 minutes or until the sauce reduces and thickens slightly. Mix the rest of the butter until it melts. It is seasoned. Pour the sauce over the chicken and potatoes. Add oregano and serve with caramelized lemons.