Mint, lemon and feta roast potatoes
Ingredients
1.5kg roughly chopped Spud Lite potatoes
4 cloves of garlic, smashed
2 red onions, thickly sliced
2 Tbsp rosemary leaves
4 Tbsp olive oils
Juice of 1 lemon
1/2 cup mint
1/2 cup flat leaf parsley leaves
100g Greek-style feta
6 crumbed chicken breast fillets
Chilli aioli to serve
Method
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Preheat oven to 200 degrees Celsius fan-forced or 220 degrees Celsius for conventional oven. Put the chopped potatoes into a large non-stick roasting pan.
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Add the garlic, red onions and rosemary leaves to the pan and drizzle it all with the olive oil and toss well.
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Bake for 50 minutes, turning potatoes halfway through. Set aside to cool slightly.
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Squeeze the lemon juice over the top and stir in the mint and parsley leaves. Top with feta and toss the whole lot to coat.
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Serve with crumbed chicken breast fillets and chilli aioli.
