Chicken with Lemon and Cherry Tomatoes

Ingredients

• 2 untreated lemons
• 500 g waxy young potatoes
• 700 g pre-cooked chicken thighs
• 4 tbsp olive oil
• Salt
• pepper (ground)
• 250 g Cherry Tomatoes
• 150 g cream cheese
• 150 g plain yogurt
• 1 tbsp freshly chopped parsley
• 1 tbsp freshly chopped basil
• 1 tsp freshly chopped lemon thyme
• Lemon juice
• 0.5 bunch Basil

Instructions

1. 1.

   Preheat the oven to 200°C with top and bottom heat.

2. 2.

   Wash the lemons and potatoes, cut both into wedges, and arrange them on a baking sheet with the washed chicken thighs. Drizzle with olive oil, season with salt and pepper, and bake in the preheated oven for 30-40 minutes. Wash the tomatoes and pat dry. After half of the cooking time gently turn everything over, mix in the tomatoes, and continue cooking.

3. 3.

   For the dip, whisk together the cream cheese, yogurt, and herbs, then season with lemon juice, salt, and pepper.

4. 4.

   Wash the basil, shake off excess water, and pluck the leaves. Arrange the lemon chicken with potatoes and tomatoes on a plate, garnish with basil, and serve with the dip.