just enough tang
1 large chicken butterflied or 2 kg chicken pieces
4 cloves of garlic crushed
Juice of a lemon
1 tbls smoked paprika
1 tbls dried oregano
½ cup chicken broth (chicken stock can be replacement)
2 tbls olive oil
1 tsp chilli flakes (optional)
2 large potatoes, peeled and cut into wedges
1 large sweet potato, peeled and cut into wedges
Lemon wedges and sour cream to serve
Method
Combine garlic, lemon juice and rind, paprika, oregano, broth, oil and chilli into a bowl.
Place chicken in large dish and pour over marinade. Cover and refrigerate for at least 1 hour to allow the flavours to infuse.
Preheat oven to 190oC. Place chicken in a large roasting dish and place potato wedges around. Roast for 45 minutes until the skin is golden and chicken cooked through.
Serve with lemon wedges and sour cream.
*ketogenic diet – add pumpkin instead of white potatoes
*metabolic post training
*serve with side salad
