Garlic chicken from the oven

Preheat the oven to 200 ° C.

Rub the chicken with the oil, pepper and salt. Clean the lemon well. Cut half of the lemons into pieces.

Fill the cavity between the legs of the chicken with the lemon slices, thyme and the garlic peeled toes.

Heat the oil in a frying pan and fry the chicken around.

Place the chicken in the roasting pan, with the breast down (this keeps the breast nice and dry and does not dry out).

Cut the rest of the lemon into 6 parts. Put the lemon slices, thyme and the unpeeled garlic cloves into the chicken.

Cut off the cap from the bread roll garlic and add the bread in its entirety.

Cover the chicken with aluminum foil and place it in the middle of the oven for about 50 minutes. Clean the potatoes and cut them in length.

Take the roasting pan out of the oven, scoop the oil over the chicken and lay the potato parts with the chicken.

Put the roasting pan without foil back into the oven. Let stand in the oven for about 50 minutes again.

Turn the chicken after 25 minutes so that you also get a brown crust on the breast and baste it again with some shortening.

Remove the chicken from the roasting pan, cut it into pieces and spread over plates. Spoon the potatoes.