Lemon roast chicken

4.0 16 ratings

Prep. 15min

Total 1 h 35min

4 portions

Ingredients

extra virgin olive oil plus extra to drizzle
40 g
lemons zested and juiced, reserve skin and flesh to roast
1 ½
fresh thyme leaves only, plus 3 extra sprigs
3 sprigs
sea salt plus extra to season
1 tsp
whole chicken (approx. 1500-1800 g)
1
fresh rosemary
1 sprig
butternut pumpkin peeled and cut into pieces (2 cm)
200 g
red onion cut into wedges
1
ground black pepper to season
water
400 g
potatoes skin on, thinly sliced (5 mm - see Tip)
600 g
zucchini cut into slices (5 mm)
1
red capsicum cut into thin strips
1
fresh bay leaves
2
pickled capers
2 tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 832.7 mg

Protein 68.4 g

Calories 4179.4 kJ / 998.9 kcal

Fat 61.7 g

Fibre 7.2 g

Saturated Fat 16.2 g

Carbohydrates 41.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Entertaining 30 Recipes
Australia and New Zealand

Manifesto 202 Recipes
Australia and New Zealand

You might also like...

Lamb and fennel ragu

4 h 35min

Pork fillet with mustard

35min

Meatballs with chilli cheese potatoes

1 h

Crunchy broccoli salad with speck

10min

Moroccan lamb burgers with harissa yoghurt dressing

1 h 5min

Chicken pizzaiola

50min

Turkey with cherry sauce and steamed veggies (Diabetes)

3 h 30min

Mediterranean chicken with sundried tomato, onion and risoni

1 h 35min

Irish lamb stew

6 h 20min

Chilli chicken and greens in coconut broth

50min

Lamb ragù with watercress and mint pesto (TM6, Mark Southon)

4 h 35min

Middle Eastern chicken with pearl couscous

40min