Creamy Garlic Chicken with Potatoes and Roasted Tomatoes

Heat the oven to 225 °C. Line a baking tray with baking paper.

Cut the chicken into 3-4 pieces and place them in a bowl.

Peel and chop the garlic cloves into the chicken. Chop the thyme and add half of it to the chicken. Grate the zest of the washed lemon into the mixture and squeeze the juice into it. Season with oil, salt and black pepper. Mix well and let it marinate.

Wash the potatoes, slice them thinly, and add them on a tray. Season with oil, salt and black pepper. Mix the remaining thyme into the potatoes. Put the potatoes in the oven and roast for about 20 minutes.

Heat the frying pan and add butter to the hot pan. Add the chicken to the pan and fry for about 6-8 minutes until it´s golden brown.

Pour the cooking cream into the pan, then rinse the cup and add it to the pan. Season the sauce with salt. Bring to a boil and simmer for about 8-10 minutes until the chicken is cooked.

Wash and halve the tomatoes. Season with oil, salt and black pepper.

When the potatoes have been roasted for 20 minutes, move the potatoes to the other side of the tray. Add the tomatoes and continue roasting for 10 more minutes.

Serve garlic chicken with roasted potatoes and tomatoes.