Lemon & Garlic Chicken with Rosemary Potatoes2015-07-20
- Course: Main Course
- Skill Level: Advanced
- Servings : 4
- Prep Time : 45m
- Cook Time : 45m
- For the Chicken
- 8 Chicken drumsticks
- ½ Cup fresh lemon juice
- 2 Tbsp honey
- 2 Tbsp Al Wadi Al Akhdar Garlic Sauce
- 1 Tbsp Al Wadi Al Akhdar olive oil
- Kosher salt, to taste
- For the Potatoes
- 600g Potatoes, peeled and diced
- 4 Tbsp Al Wadi Al Akhdar olive oil
- 1 Lemon (juice and zest)
- 1 Tbsp fresh or dried rosemary
- Salt and pepper
Rub a pinch of kosher salt into each chicken drumstick and place into a shallow bowl.
Pour in the lemon juice, honey and garlic sauce and toss to coat.
Set aside for at least 30 minutes in the refrigerator, to marinate.
Preheat oven to 180°C. Drain the chicken from the marinade and place on a large baking tray. Drizzle over the olive oil. Cook for 35-40 minutes or until golden-brown and cooked through.
Toss the potatoes in the lemon juice, rosemary, salt and pepper. Heat the oil in a large frying pan and cook the potatoes until crisp and golden. Remove from oil and drain on paper towels to remove excess oil.
Divide the potatoes and chicken among dinner plates and serve.
Average member rating
(5 / 5)
1 people rated this recipe