Greek-style baked chicken and potatoes
720 g, (x 8)
2 medium, cut into wedges
4 clove(s), unpeeled
600 g, red and white
4 small, roma variety, halved
2 tbs, chopped, fresh
- Preheat oven to 220°C. Line a large baking tray with baking paper.
- Cut two deep slits in the thickest part of each drumstick. Place, in a single layer, on the prepared tray. Arrange the onion, garlic, potato and tomato around the chicken. Season with salt and pepper.
- Combine the lemon juice and olive oil in a small jug and pour it over the chicken and vegetables. Sprinkle with dried oregano. Bake for 30 minutes.
- Sprinkle fresh oregano and lemon zest over chicken and vegetables. Scatter with beans. Baste the chicken and vegetables with the pan juices. Bake for a further 5-10 minutes or until the chicken is browned and cooked through. Drizzle pan juices over to serve.