Chicken and Potatoes with Lemon and Thyme

Preheat the oven to 200°C (approximately 400°F).

Tie roasting bag at one end.

Rinse the chicken legs, pat dry and separate at the joint.

Rinse the lemons in hot water, pat dry and grate the peel. Cut peel off lemons, taking care to remove the white skin. Cut out the fruit fillets between separating segments, collecting the juice and squeezing membranes to collect remaining juice. Mix lemon juice with the grated lemon zest, thyme, oil and salt and pepper to taste. Thoroughly coat the meat with with the oil.

Peel the potatoes, rinse, cut into 1 cm (approximately 1/2 inch) cubes and add to the oven bag with the lemon fillets and chicken pieces. Add the wine and the broth, tie oven bag closed place on a baking sheet. Pierce bag several times and bake in preheated oven for about 30 minutes. Then cut the roasting bag open and roast until meat and potatoes are slightly browned, 5-10 minutes.