Roast lemon Chicken

Fresh from the oven

Ingredients:

(serves 4)

• 2 large lemons
• 3 garlic cloves, crushed
• 2 tablespoons olive oil
• 1kg chicken nibbles (see note)
• 600g pontiac potatoes, scrubbed, cut into wedges
• 3 sprigs rosemary, leaves removed
• 400g steamed green beans, to serve

Method:

1. Preheat oven to 200°C. Juice 1 lemon.
2. Cut remaining lemon into wedges.
3. Combine 1/4 cup lemon juice, garlic, oil, chicken, potatoes and salt and pepper in a large bowl.
4. Toss to combine. Arrange in a roasting pan.Place lemon wedges over chicken and potatoes. Sprinkle with rosemary.
5. Roast for 45 minutes or until chicken is golden and lemons slightly charred. Serve with steamed beans.

Notes & tips:

* If chicken nibbles (also known as drummettes) are not available, you can use 1kg chicken wings instead. Cut wings at both joints and discard wing tips.
* To reheat this dish, place chicken and potatoes on separate baking trays. Reheat (chicken on top shelf) in 180°C oven for 15 minutes.

SourceSuper Food Ideas - November 2006 , Page 67
Recipe by Michelle Noerianto