Lemon chicken and potatoes from the oven with beans

Ingredients

Directions

1. 1

   Wash chicken legs, pat dry and divide into upper and lower legs with a sharp knife at the joint. Wash chicken fillets, pat dry and halve each fillet. Peel, wash and halve the potatoes and put them in cold water. Wash organic lemon hot, grate dry and cut into slices

2. 2

   Season meat with salt and pepper. Heat oil in a large pan. Fry the legs and fillets for about 5 minutes while turning them over. Take them out and put them on the fat pan of the oven. Drain the potatoes, dab dry and place in the hot frying fat. Fry for approx. 4 minutes, turning them over. Season with salt and pepper. Wash thyme, shake dry. Pluck off the leaves, except for something to garnish. Take out the potatoes and put them together with the lemon slices and the thyme to the chicken on the fat pan. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 40-50 minutes

3. 3

   Squeeze the remaining lemon. Mix lemon juice, honey and 2 tablespoons of water. About 15 minutes before the end of the frying time, brush chicken parts with the lemon-honey mixture. Repeat this procedure about 5 minutes before the end of the frying time

4. 4

   Clean and wash the beans and cook them in boiling salted water for 8-10 minutes. Take them out and let them drain well in a sieve. Peel onions and garlic and dice finely. Heat 1 tablespoon of oil in a frying pan. Fry the onions and garlic for 2-3 minutes. Add the beans and heat for 3-4 minutes at low heat. Remove the fat pan from the oven. Arrange chicken pieces, potatoes, lemon slices and beans on plates and garnish with thyme