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Ingredients

Olive oil spray
1 lemon
2 tablespoons olive oil
2 garlic cloves, crushed
2 teaspoons dried oregano leaves
12 chicken wings
900g potatoes, peeled, coarsely chopped
2 large carrots, peeled, coarsely chopped
1 large brown onion, cut into thin wedges
Fresh oregano leaves, to serve
Steamed green round beans, to serve

Method

Step 1 Spray 2 large baking trays with oil. Finely grate the rind of the lemon. Juice the lemon.
Step 2 Preheat oven to 200°C. Combine the lemon rind, lemon juice, oil, garlic and dried oregano in a small bowl. Place the chicken on a large plate. Drizzle over half the lemon rind mixture. Turn to coat. Set aside for 5 minutes to marinate.
Step 3 Place the potato, carrot and onion in a bowl. Add the remaining lemon rind mixture. Toss to coat. Spread the potato mixture over 1 prepared tray. Place the chicken on the remaining tray. Season with salt and pepper. Roast the chicken and vegetables for 30 minutes. Turn the vegetables. Roast the chicken and vegetables for a further 30 minutes or until golden.
Step 4 Divide the chicken and vegetables among serving plates. Sprinkle with fresh oregano and serve with beans.

Lemon, oregano and garlic roast chicken

How to make Lemon, oregano and garlic roast chicken

Ingredients

Method