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
- 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.
