Greek Chicken with Lemon-Infused Olive Oil

serves 4
Ingredients

8 Chicken portions, cleaned
600g Potatoes, peeled & quartered / New Potatoes, unpeeled
250g Small Onions, peeled
12 Garlic cloves, peeled and crushed
2 Lemons (1 quartered and 1 juiced)
200ml Willow Creek Lemon-Infused Olive Oil
4 Rosemary sprigs
Sea Salt and freshly ground Black Pepper

Method

Preheat the oven to 180ºC.
Par boil the potatoes and onions in salted water for 15 minutes and drain.
Flavour the chicken and potatoes with salt and freshly ground black pepper.
Place in a roasting dish with onions, garlic and lemon quarters.
Cover with Willow Creek Lemon-Infused Extra Virgin Olive Oil and lemon juice and tuck in the rosemary.
Cover with foil and roast in the preheated oven for 45 minutes.
Uncover and roast till browned.
Serve on couscous with your favourite salad.