November 08, 2017
Dinner, Main Dish, Poultry,
Chicken, Fruit, Lemon, Italian, Mediterranean, Sunday Dinner, Weeknight Meals, Oven Roast, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Herbs, Bone-in Pieces, Kosher Meat more
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"From one of our national supermarkets and their monthly free magazine May 2017."
Preheat oven to 200C.
Juice the lemons, and halve and reserve skins.
Whisk 1/3 cup lemon juice with oil, herbs and garlic and season with salt and pepper.
Toss potatoes with 1/4 cup herb oil in a large roasting pan or ceramic baking dish and bake for 30 minutes.
Meanwhile, toss chicken with 1/4 cup herb oil.
Move potatoes to one end of the pan and add chicken and reserved lemon skins to pan.
The potatoes will site on top and around the chicken and roast for 30 minutes.
Scatter with olives and cook until chicken is cook through and potatoes are golden.
Serve drizzled with a little remaining herb mixture and extra oregano.
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