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
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.
Add the garlic, red onions and rosemary leaves to the pan and drizzle it all with the olive oil and toss well.
Bake for 50 minutes, turning potatoes halfway through. Set aside to cool slightly.
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.
Serve with crumbed chicken breast fillets and chilli aioli.