Oven‑Roasted Lemon Chicken

Ingredients

• 1 onion
• 2 Garlic cloves
• 100 g green beans
• 500 g small firm potatoes
• 125 g chicken upper leg (8 pieces)
• Salt
• Pepper
• 1 Organic lemon
• 150 g small organic orange
• 8 thyme sprigs
• 2 oregano sprigs
• 10 g ginger (1 piece)
• 70 ml lemon juice
• 70 ml orange juice
• 150 ml chicken broth
• chili powder
• Sweet Paprika Powder
• 1 tbsp Olive Oil

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Trim, wash, and cut the beans into 5–6 cm pieces. Wash the potatoes thoroughly, dry them, and make shallow cuts without cutting through.

2. 2.

   Pat the chicken legs dry, season with salt and pepper. Peel the lemon and orange, grate their zest, and slice both into thin rounds. Rinse the thyme and oregano, pat dry, and remove leaves from stems. Peel and chop the ginger.

3. 3.

   Distribute onion cubes on the bottom of a roasting pan or oven‑proof pot. Arrange chicken pieces over them, intermixing with potatoes. Mix lemon juice, orange juice, broth, garlic, ginger, and chili powder; pour over the chicken and potatoes. Sprinkle paprika, top with lemon and orange slices, and scatter half of the herb leaves.

4. 4.

   Drizzle everything with olive oil, season again with salt and pepper, and roast in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for 30–35 minutes. Add the beans and continue roasting for another 10–15 minutes until cooked through. Remove from the oven, sprinkle remaining herb leaves, and serve.