LEMON & BASIL ROAST CHICKEN

SERVES 4 PREP 15 MINS COOK 40 MINS

• 1.5kg chicken, cut into 8 pieces (see Tip)

• ¼ cup chopped basil leaves, plus extra, to serve

• juice 1 lemon, plus 1 lemon cut into wedges

• 2 tbsp olive oil, plus 2 tbsp extra

• 3 garlic cloves, sliced

• 1 chicken stock cube, crumbled

• 500g new potatoes, halved

• 1 red onion, thickly sliced

• 1 eggplant, cut into 3cm pieces

• 250g punnet cherry tomatoes

• ¼ cup white wine or water

1 Preheat oven to 180°C.

2 In a large bowl, combine chicken, basil, juice, lemon wedges, oil, garlic and stock cube. Toss to combine. Season.

3 In a separate large bowl, combine extra oil, potatoes and onion. Season.

4 In a baking dish, arrange chicken and vegetables. Bake 25 mins, then add eggplant and tomatoes and pour wine over. Stir gently.

5 Bake a further 15-20 mins until chicken is golden and cooked through. Serve topped with extra basil leaves.