Greek Lemon Chicken

The perfect combination of Greek-inspired ingredients makes this flavoursome dish a roast dinner winner for any occasion!

INGREDIENTS

• 8 small (250g each) chicken thigh cutlets (skin on), trimmed 
• 300g red rascal potatoes, cut into 2.5cm pieces
• 1 medium red onion, cut into wedges 
• 1 medium red capsicum, cut into strips
• 4 garlic cloves, unpeeled
• 1/2 cup Massel chicken style liquid stock
• 2 medium lemons
• 250g cherry truss tomatoes
• 1/3 cup pitted kalamata olives
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• 1 tablespoon chopped fresh basil leaves
• Select all ingredients

METHOD

Step #1. Preheat oven to 200°C/180°C fan-forced. Place chicken in a large roasting pan. Arrange potato, onion, capsicum and garlic around chicken. Pour over stock. Finely grate 1 lemon. Reserve grated lemon rind. Juice grated lemon. Cut remaining lemon into wedges. Add lemon juice and wedges to pan. Season with salt and pepper.

Step #2. Roast for 15 minutes or until chicken starts to brown. Reduce temperature to 180°C/160°C fan-forced. Roast for 25 minutes.

Step #3. Add tomatoes and olives. Roast for 10 to 15 minutes or until chicken is cooked through and tomatoes are just starting to collapse.

Step #4. Combine parsley, basil and reserved grated lemon rind in a dish. Sprinkle over chicken mixture. Serve.