Slow Roasted Greek Chicken with Crumbled Feta, Lemon and Olives Recipe | myfoodbook

Ingredients

• 6 chicken Marylands
• 1/4 cup extra virgin olive oil
• Salt and freshly ground black pepper, to taste
• 1 tablespoon dried rigani (or dried oregano)
• 2 large lemons, thickly sliced
• 12 whole cloves garlic, unpeeled
• 6 washed potatoes, unpeeled and cut into wedges
• 1/2 cup Kalamata olives
• 200g Australian feta
• Crusty bread and Greek style salad, for serving