Join Caroline Wilson and Corie Perkin for Ep 225This podcast is proudly presented by Red Energy - most satisfied customers 12 years in a row.This week on the podcast we discuss the future of Tasmanian footy and a possible AFL team. Caro names her Tassie Dream Team (Peter Gutwin and Simon Garlick are up there!) and Corrie ponders the look and sound of a new AFL team.Ahead of Caro’s trip overseas for her daughter’s wedding Corrie shares a few pearls of wisdom for the Mother of the Bride and we find out what’s on Caro’s travel agenda.In the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us with some Dry July recommendations;· Heaps Normal Quiet XPA non alcoholic· Tina non alcoholic beer· Brunswick Aces Spades SapiirUse the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.BSF; Jesustown by Paul Daley. Paul Daley is in conversation with Corrie Perkin. 6pm- 7pm next Wednesday, July 13. $30 and the ticket includes wine and pass-around food. To book Click Here * The Split Series 3 on ABC TV and iview * Greek Lemon Chicken and Potatoes* (see recipe HERE or below)

This week Caro is Grumpy about Nick Kyrgios and his ongoing antics.In 6 Quick Questions we discuss kind gestures, Neil Simon movies, Corrie’s mysterious Instagram occurrence, Caro’s ‘gotcha’ moment and a few amazing facts.To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Greek Lemon Chicken and PotatoesGreek chicken and potatoes is a classic. I don't have the energy or courage to cater for a living but, if I did, this lemony dish would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.Ingredient4 pounds skin-on, bone-in chicken thighs3 russet potatoes, peeled and quartered½ cup fresh lemon juice½ cup olive oil6 cloves garlic, minced1 tablespoon dried oregano1 tablespoon kosher salt1 teaspoon dried rosemary1 teaspoon freshly ground black pepper1 pinch cayenne pepper1 cup chicken broth, divided1 teaspoon chopped fresh oregano, or to tasteDirectionsStep 1Preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.Step 2Place chicken and potatoes in a large bowl. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until chicken and potatoes are evenly coated.Step 3Place chicken pieces skin-side up in the prepared pan. Tuck potato pieces around chicken. Drizzle with 2/3 cup chicken broth. Spoon any remaining marinade from the bowl over chicken and potatoes.Step 4Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, then place chicken skin-side up again.Step 5Continue baking until chicken is browned and cooked through, about 25 minutes more; an instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C).Step 6Transfer chicken to a serving platter and keep warm; leave potatoes in the pan.Step 7Turn on the broiler, or set oven to highest heat. Toss potatoes again to coat in pan juices. Place the pan under the broiler and broil until potatoes are crisped, about 3 minutes.Step 8Transfer potatoes to the platter with chicken.Step 9Place the roasting pan on the stovetop over medium heat. Add the remaining 1/3 cup chicken broth and scrape up browned bits from the bottom of the pan. Strain pan juices over chicken and potatoes. Sprinkle with fresh oregano.