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THIS EASY-TO-MAKE MEAL LOOKS SO IMPRESSIVE WHEN BROUGHT TO THE TABLE IN ITS ROASTING DISH. SERVE IT WITH GRAPEFRUIT-SPIKED CAMPARI AND MAKE BELIEVE YOURE IN A SICILIAN TRATTORIA (FANCY!).

SERVES 4
cup fresh Italian herb paste
4 chicken marylands
4 desiree potatoes, chopped
1 head garlic, halved through centre horizontally
1 lemon, cut into wedges
cup olive oil
250 g small truss tomatoes
cup Sicilian green olives

Grapefruit Campari, to serve (recipe below)

1 Preheat the oven to 200C/180C fan-forced.

2 Rub the herb paste all over the chicken pieces. Place the chicken, potato, garlic halves and lemon wedges in a heavy-based roasting pan. Drizzle with the oil and season with sea salt and ground black pepper. Bake for 35 minutes.

3 Add the tomatoes to the pan. Bake for a further 10 minutes, or until the chicken is cooked and golden and the tomatoes have softened. Remove the pan from the oven and toss through the olives. Serve with Grapefruit Campari.

GRAPEFRUIT CAMPARI
Place cup measures of campari into four medium-sized chilled glasses. Remove the skin and pith from 2 ruby grapefruits, then slice thinly. Add to the campari with long zested strips of lemon rind. Fill the glasses with ice cubes. Top with chilled sparkling pink grapefruit juice.

Recipe and images from Karl Cooks: Food For The Family Or Someone Special by Karl Stefanovic, published by Hachette, $29.99. Royalties from the sale of this book will be donated to Australia's police legacy charities.

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