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• jojo

  

  • 51 posts
  June 1, 2012 4:45:56 PM WATime

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  Ingredients (serves 4)

  • 2 large lemons
  • 3 garlic cloves, crushed
  • 2 tablespoons olive oil
  • 1kg chicken nibbles (see note)
  • 600g pontiac potatoes, scrubbed, cut into wedges
  • 3 sprigs rosemary, leaves removed
  • 400g steamed green beans, to serve

  Method

  1. Preheat oven to 200°C. Juice 1 lemon. Cut remaining lemon into wedges. Combine 1/4 cup lemon juice, garlic, oil, chicken, potatoes and salt and pepper in a large bowl. Toss to combine. Arrange in a roasting pan.

  2. Place lemon wedges over chicken and potatoes. Sprinkle with rosemary.

  3. Roast for 45 minutes or until chicken is golden and lemons slightly charred. Serve with steamed beans.

  Dx May 2005 aged 25, Triple Negative, 25mmx18mmx20mm grade 3 invasive atypical medullary tumour, Axillary Clearance 1/15 lymph nodes positive (sentinal node only), Lumpectomy, Chemotherapy (FEC), Radiotherapy, LB only, now Mama to Patrick born 12/6/2013.