Oven-Baked Chicken with Potatoes

Preheat the oven to 200 °C convection.

Meanwhile, while step 1 runs

Meanwhile, wash the potatoes thoroughly.

• 500 g potatoes

Meanwhile, while step 1 runs

Cut the potatoes lengthwise into wedges, skin on.

Meanwhile, while step 1 runs

Peel the onion and cut it into wedges.

• 1 onion

Meanwhile, while step 1 runs

Halve the lemon. Slice one half into thin slices and keep the other half for the end.

• ½ lemon

Meanwhile, while step 1 runs

Peel the garlic cloves. Finely chop two of them and crush the other two with the flat side of the knife.

• 4 garlic cloves

Meanwhile, while step 1 runs

Pick the rosemary needles off the stems and chop them finely.

• ½ bunch rosemary

Pat the chicken thighs dry. Rub them all over with 1 tbsp olive oil, paprika, salt, pepper, the chopped garlic and rosemary.

• 600 g chicken thighs
• 1 tbsp olive oil
• 1 tsp paprika
• salt
• black pepper

Toss the potato wedges, onion, crushed garlic and lemon slices with 2 tbsp olive oil, paprika, salt and pepper on the baking sheet.

• 2 tbsp olive oil
• 1 tsp paprika
• salt
• black pepper

Place the chicken thighs skin side up on the vegetables.

Slide the baking sheet into the hot oven and bake for 30 minutes.

Take out the baking sheet and carefully turn the potatoes. Leave the chicken thighs where they are.

Bake for another 15 minutes, until the skin is crispy and the chicken thighs reach 75 °C in the center.

Take the baking sheet out and let the chicken rest for 5 minutes so the juices stay in the meat.

Squeeze the juice of the other lemon half over the chicken and potatoes and serve straight from the baking sheet.

• ½ lemon