Italian Chicken with Garlic and Lemon

Ingridients

15 chicken thighs

8 large potatoes, peeled and quartered

1 cup vegetable oil, or as needed

1/2 cup wine vinegar

5 lemons, juiced

10 cloves crushed garlic

2 tablespoons dried oregano

2 tablespoons dried parsley

1 onion, minced

salt and pepper to taste

Directions

Prep 15 m

Cook 1 h 15 m

Ready In 1 h 30 m

Preheat the oven to 350 degrees F (175 degrees C).

Arrange the chicken pieces in a 10x15-inch enameled roasting pan. In a large skillet over medium high heat, fry the potatoes in 1/2-inch-deep oil until golden brown, then put them in the pan with the chicken.

Combine the vinegar, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the 1/2 cup reserved frying oil and pour this mixture over the chicken and potatoes.

Bake in the preheated oven for 1 1/4 hours, basting the chicken and potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.