Greek-style baked lemon chicken
Serves 4 Ingredients
1.2kg of chicken legs or 12 chicken legs 1 tbs fresh rosemary, chopped 1 tbs fresh oregano 2 cloves garlic 1 tbs of parsley Salt and pepper 2 tbs lemon juice 1 tbs of olive oil 1 lemon cut into eight wedges For the herb roast vegetables 1 large red capsicum, seeded and cut into 4cm pieces 400g pumpkin, peeled and seeded and cut into 5cm chunks 2 brown onions, peeled and cut into 8 wedges 4 roma tomatoes, cut into wedges 2 cloves garlic, minced 1 tbs olive oil 1 tbs fresh picked thyme
Preheat the oven to 200°C. Using a sharp knife make a couple of incisions into the chicken legs and sit them into a baking dish. Blend or chop together all the herbs and the garlic and mix this with the lemon juice, olive oil and salt and pepper. Pour this over the chicken and rub it into the incisions. Take a wedge of the lemon and push it into one of the incisions in the chicken and sit them back in the baking dish. Bake the legs for 40 minutes. Prepare the vegetables onto a baking tray and drizzle over the olive oil combined with the minced garlic, season with salt and pepper and roast for 30 minutes. Garnish the vegetables with the fresh thyme when they come out of the oven.