This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Preheat oven to moderate, 180ºC.
2.In a large bowl, combine chicken pieces, basil, juice, lemon wedges, oil, garlic and stock cube. Toss to combine and season.
3.In a separate bowl, combine the extra oil, potatoes and onion. Season.
4.In a large baking dish, arrange chicken and vegetables. Bake for 25 minutes. Add eggplant and tomatoes, then pour wine over. Stir gently.
5.Bake for a further 15-20 minutes until chicken is golden and cooked through. Serve topped with extra basil leaves.
Segment your chicken by removing the leg and part of the breast, then halve each at the joint. Repeat with wings, then remove the breast and halve. You can also use chicken pieces.
Note