Lemon & herbs mediterranean chicken with pomegranate

• 2 packs Cleaver’s Organic Lemon & Herbs Chicken
• Juice of 1 lemon
• 1/4 cup olive oil
• 4 large garlic cloves (crushed)
• 1 tbs dried oregano
• 8-10 cherry tomatoes
• 10-12 baby potatoes (halved)
• 2 red onions cut into wedges
• 1/2 red capsicum
• Pitted Kalamata olives
• Fresh rosemary and dill
• Pomegranate seeds
• Salt pepper
• Lemon wedges

1. Preheat oven to 180°C.
2. Heat some olive oil in a large oven-proof pan over medium-high heat. Sear the chicken on both sides until golden browned, 5 mins on each side.
3. Combine the olive oil, lemon juice, garlic and oregano. Place the potatoes, red capsicum, olives, red onion, cherry tomatoes into a dish, pour over the olive oil marinade tossing them through the oil mixture to evenly coat.
4. Arrange the vegetables around the chicken pieces. Add in some sprigs of fresh rosemary dill, salt and pepper. Nestle some lemon wedges in between the veggies and chicken.
5. Cover pan with lid (or foil), and bake until the potatoes are soft and the chicken is completely cooked through (about 45 mins). Change oven setting to grill, uncover and cook for about 15 mins, or until chicken and potatoes are crispy and golden brown.
6. Scatter with pomegranate and serve.

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Recipe and image by Helen Karatzas