• 2-3 potatoes, 800g, cut into wedges (like quince pieces)
• 2 red dry onions, cut into 4 pieces
• 2 lemons
• 1/3 cup olive oil
• 1 teaspoon cumin (artysia)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 head of garlic
• 4-5 sprigs of rosemary
• 1/2 cup water
METHOD
1. In a bowl, combine the olive oil, cumin, salt, pepper, and the juice from half a lemon. Mix well and add the chicken, potatoes, and onions. Mix everything thoroughly and transfer the ingredients to a large baking pan. Cut the head of garlic in half, dip it into the marinade, and place it in the pan.
2. Slice the remaining lemons into rounds, dip them in the marinade, and arrange them in the pan. Place the rosemary sprigs all over the pan and pour in the water. Cover the pan with parchment paper and aluminum foil.
3. Bake in a preheated oven at 200°C (392°F) for 1 hour. Remove the cover (foil and parchment) and bake for another 30 minutes, or until the food is nicely browned. This is the perfect meal for the family. And that little bit of juice left in the pan is worth a million!!!
