1 tbsp olive oil
1 tbsp Tuscan seasoning
2 tsp onion powder
8 chicken wings (1.2 kg)
500 g chat potatoes, halved
2 carrots peeled, chopped
1 small red onion, cut into wedges
½ cup chicken stock
½ cup pitted Sicilian olive
2 tbsp lemon juice
fresh parsley, chopped, to garnish
lemon, cut into wedges, to serve
- Combine oil, seasoning and powder in a small bowl. Brush evenly all over chicken wings. Place chicken in a single layer in a large, oiled roasting pan.
- Arrange potatoes, carrots and onion around chicken in pan. Pour over stock.
- Cook in a hot oven (200°c), turning vegetables halfway through, for about 1 hour, or until chicken is cooked through and vegetables are tender. Stir in olives and juice.
- Garnish with chopped parsley. Serve with lemon wedges.