Mediterranean Chicken

Name: Mediterranean Chicken
Ingredients: 2 cloves garlic, peeled and minced; 6 sprigs fresh rosemary, little reserved for garnish, remainder of leaves stripped from stems and chopped; 2 None lemons: 1 sliced, 1 zested and juiced; 6 tbsp olive oil; 1 None small chicken (about 3 lbs), cut into 10 pieces; 2 lbs mixed red and yellow peppers, seeded and chopped into chunks; 3 None onions, peeled and cut into wedges; 3.5 oz black olives; None None potato wedges, cooked to your liking, to serve

9 ingredients

2 steps

Ingredients

2 cloves garlic, peeled and minced
6 sprigs fresh rosemary, little reserved for garnish, remainder of leaves stripped from stems and chopped
2 None lemons: 1 sliced, 1 zested and juiced
6 tbsp olive oil
1 None small chicken (about 3 lbs), cut into 10 pieces
2 lbs mixed red and yellow peppers, seeded and chopped into chunks
3 None onions, peeled and cut into wedges
3.5 oz black olives
None None potato wedges, cooked to your liking, to serve

Directions

1

Preheat the oven to 400°F. Mix the garlic, rosemary, lemon zest and juice and 4 tbsp oil in a bowl. Season with salt and black pepper. Rub the chicken with the herb mixture and place in a roasting pan. Roast for 45 mins.
2

Place the peppers, onions and sliced lemon in a bowl. Drizzle with 2 tbsp oil and season with salt and black pepper. Spread around the chicken along with the olives and roast for another 30 mins. Transfer to a serving dish and garnish with rosemary. Serve with potato wedges.