Garlic adds so much flavor to just about any dish and is a wonderful addition to combine with chicken. The one pot chef uses a plastic bag in which he throws the chicken in with a tasty garlic marinade and lemon halves before cooking.
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
Preheat oven to 200¬8C. Juice 1 lemon. Cut remaining lemon into wedges. Combine 1/4 cup lemon juice, garlic, oil, chicken, potatoes and salt and pepper in a large bowl. Toss to combine. Arrange in a roasting pan.
Place lemon wedges over chicken and potatoes. Sprinkle with rosemary.
Roast for 45 minutes or until chicken is golden and lemons slightly charred. Serve with steamed beans.
* 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.