Lemon Chicken

Ingredients

• 4 chicken thighs
• 800 g potatoes (firm‑cooking)
• 4 untreated lemons
• 100 g black olives (pitted)
• 1 bunch thyme
• 2 garlic cloves (finely chopped)
• 100 ml White wine
• 200 ml poultry stock
• 2 tbsp honey
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash and pat dry the chicken thighs.

2. 2.

   Peel the potatoes and slice them thinly.

3. 3.

   Remove the zest from 2 lemons and finely chop it. Juice all lemons. Mix 4 tbsp lemon juice with honey, salt, and pepper and brush the mixture over the chicken thighs.

4. 4.

   Layer the potatoes in a baking dish. Pour the remaining lemon juice, white wine, and stock over them. Top with thyme sprigs, sliced olives, and garlic. Add half of the lemon zest and place the chicken thighs on top.

5. 5.

   Bake in a preheated oven at 180 °C (fan‑forced) for about 30–40 minutes, basting several times with honey glaze and pouring more stock over the dish.

6. 6.

   Serve sprinkled with the remaining lemon zest.