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

Preparation

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.

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