By the time the chicken skin crackles and the potato wedges turn crisp, the kitchen smells of lemon and oregano, and the 1.75-liter bottle of Estoublon’s Koroneiki Olive Oil, fruity and round, has earned its spot beside the stove.
Serves 4 · 1 h 15 min
Ingredients
- 3 lb (1.4 kg) chicken pieces
- 1/4 cup (60 ml) Koroneiki Olive Oil (Estoublon), plus more for the potato wedges
- Juice of 1 lemon
- 2 garlic cloves, grated
- Dried oregano
- Salt
- Potato wedges
Method
- Heat the oven to 425°F (220°C).
- Rub 3 lb (1.4 kg) of chicken pieces with 1/4 cup (60 ml) of Koroneiki olive oil, the juice of a lemon, 2 grated garlic cloves, dried oregano and salt.
- Roast with potato wedges tossed in more oil for 50 to 55 minutes, basting once.
- Let rest for 5 minutes before serving.
The star of this recipe: Koroneiki Olive Oil 1.75 L, by Estoublon.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
Estoublon
Koroneiki Olive Oil
