Chicken with Garlic and Rosemary Potatoes

This is a Brilliant and very affordable Dinner, with extreme YUM YUM factor. Definitely not a great deal healthy.. swap the butter for olive oil- and remove skin from chicken to make healthier if needed :) And maybe take out bacon...lol

This recipe comes from the Womans Weekly cookbook, however slightly altered to suit taste ect.

Prep time- 10 mins Cooking Time- approx 40 mins

INGREDIENTS

8 Chicken Drumsticks

4 medium Potatoes, Peeled and quartered (use baby potatoes if you wish too)

8 thin slices of butter

1/3 cup of melted butter

2 Bacon Rashers, chopped coarsely

2 cloves garlic ( 2 tspn minced garlic works too)

2 Tablespoons of Rosemary

1/4 cup of Green olives (from deli or jar is fine)

Lemon wedges

METHOD

*Pre-heat oven to 240 Degrees/220 Degrees for Fan Forced

*Slightly peel back the skins on the chicken, cut 2 deep slashes in each Drumstick. Then place a pinch of the garlic on the meat, followed by a slither of butter. Pull up the skin over the top of the butter and garlic to cover.

*Place Chicken Drumsticks and potatoes into large deep baking dish. Add the rest of your garlic to the melted butter and brush this over the potatoes, sprinkle all with Salt and Pepper.

*Roast uncovered for 30 mins approx.

*Take out and add Bacon, and Rosemary, bake for another 10 mins or until browned and the skin on the Chicken is nice and crispy.

*Add the olives on top, then serve.

*Serve with lemon wedges if you like, our family doesn't mind the flavour, its personal choice.

ENJOY