Lemon roast chicken

4.3 10 ratings

Prep. 15 min

Total 1 h 35 min

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

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