Grilled lemon chicken thighs and potatoes

Short on ingredients but long in flavor, this one pan food only requires side salad to be complete on one of these dishes.
 

material

2 tbs. honey

¼ cup of olive oil as needed

3 lemons have been washed, cut ends and halved

3 tsp. Garlic

4 chicken legs with skin and bones

4 to 5 golden yukon potatoes or red potatoes, cut into 6 slices

2 tsp. Finely chopped fresh Oregano, plus a sprig for decoration

Preparation

 

Position the rack in the middle of the oven and preheat the oven to 450 F

Brush the baking sheet coated with tinfoil with oil. Arrange the lemon slices close to the meat in the middle of the pan. Brush the top with 2 teaspoons of oil. Bake until brown on the edges and foil under the lemon turn dark brown and syrup, 25 to 27 minutes.

Turn the lemon side over with tongs and rub the meat over the dark spots on the foil to loosen the caramel bits. Transfer to a framed plate with the juice collected from the pan, and let it cool completely.

Lower the oven temperature to 425 F. When the lemon is cold, squeeze 4 parts into a large bowl. Add the juice that has accumulated from the shake dish in salt, oil, garlic and pepper to taste. Add chicken to the bowl and stir until smooth. Let stand at 30 minutes, stirring occasionally. add potatoes in one layer on the pan with chicken.
 

Bake until the thermometer that is read instantly records 165 ° F in the thickest part of the thigh, until the potatoes are golden brown, and you can throw the potatoes half the cooking time, about 40 minutes.

Meanwhile, squeeze the remaining 2 parts of the lemon, including pulp, into a small bowl. Make the pince from the remaining 1 part lemon, and add it to the bowl with honey and oregano, stirring until evenly mixed. Add and you can evenly apply the lemon-honey glaze to the chicken thigh. Return to the oven for 5 minutes. Transfer the chicken to a plate to be served, and tent with tinfoil.

bake until the potatoes are golden, and turn the pan in the middle of the baking time, 2 to 3 minutes more. Arrange the chicken and potatoes on a large plate, garnish and serve.

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