Ingredients
- 8 chicken pieces
- 8 medium Vivaldi Gold potatoes, peeled and quartered
- 1 pinch salt, to taste
- 1 pinch ground white pepper, to taste
- 4 cloves garlic, crushed
- 1/2 cup (125ml) extra virgin olive oil
- 1 cup (250ml) fresh lemon juice
Directions
- Preheat oven to 220 degrees C.
- Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.
- In a bowl stir together garlic, olive oil and lemon juice. Pour over chicken and potatoes. Cover dish with foil.
- Bake in preheated oven for 30 minutes. Remove foil then increase heat to 245 degrees C and cook until chicken and potatoes are golden; about 30 minutes.
Serving size: 4
Recipe courtesy of allrecipes.com.au