4 chicken legs
2 chicken breast filets
4 lemons (‘adalia’, not lime)
olive oil
1 or more garlic cloves (acc. to taste)
dried or fresh thymine
4 medium sized potatoes
4 medium sized onions or 8 spring onions
1 cup yoghurt


Wash and dry the chicken parts, season with salt and pepper and put in an ovenproof glass or aluminum pan.
Squeeze the lemons and mix the juice with the same amount of olive oil. Mix with the finely grated garlic, salt, pepper and seep over the chicken.
Peel the onions and the potatoes and cut all in big pieces; add them to chicken and the lemon-oil marinade.
Mix all well, so everything gets covered with the marinade, sprinkle the thymine over it, and put in the preheated oven, 180 – 200 °C for 90 minutes.
If needed, add a little bit hot water after the first45 minutes.
After 90 minutes turn the heat down, and take the pan out. Carefully mix the yoghurt under and place for another 5 minutes in the oven, on MAXIMUM 140 °C.

Serve with rice.