1 kg chicken thighs
2-3 potatoes, 800g, cut in large slices
2 red dry onions, cut in 4 pieces
2 lemons
½ cup olive oil
1 tsp cumin
2 tsps. salt
1 tsp black pepper
1 garlic head
4-5 sprigs of rosemary
½ cups of water
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1 kg chicken thighs
2-3 potatoes, 800g, cut in large slices
2 red dry onions, cut in 4 pieces
2 lemons
½ cup olive oil
1 tsp cumin
2 tsps. salt
1 tsp black pepper
1 garlic head
4-5 sprigs of rosemary
½ cups of water
1) Add olive oil, cumin, salt, pepper and juice of half lemon, in a large bowl. Stir and add the chicken, potatoes and onions.
2) Stir well and then add chicken, potatoes and onions in a large roasting pan. Cut garlic head in half and dip into the marinade.
3) Add in the roasting pan. Cut lemons in slices, dip into the marinade and add in the roasting pan.
4) Finally, spread the rosemary sprigs all over the roasting pan and add water. Cover with parchment paper and foil. Bake in a preheated oven, at 200C for 1 hour.
5) Take foil and parchment paper off and bake for another 30 minutes or until chicken and potatoes get a nice golden colour.
This is the perfect family meal! Tip: the remaining juice at the bottom of the pan is delicious!
A recipe by Chyrso Lefou
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