Mediterranean Chicken with Lemon, Thyme and Olive Oil

Ingredients

• 1 chicken (ca 1.5 kg, ready to cook)
• salt
• pepper (from the mill)
• 2 untreated lemons
• 2 EL olive oil
• 5 stems fresh thyme
• 4 EL lemon-olive oil
• 400 g firm boiling potatoes
• thyme sprig

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Wash the chicken, pat dry and season inside and out with salt and pepper. Wash the lemons, cut into wedges and stuff the chicken with them. Secure the chicken with kitchen twine or wooden skewers and place it in a greased roasting pan. Wash the thyme, shake dry, pluck the leaves, finely chop and sprinkle over the chicken. Roast the chicken for 45-50 minutes in the preheated oven, basting occasionally with lemon‑olive oil. In the meantime peel, wash and cut the potatoes into wedges. Add them to the chicken 20 minutes before the end of cooking, season with salt and pepper and roast together. Plate the finished chicken with potato wedges on a platter and garnish with thyme.

3. 3.