Lemon roast chicken

4.1 15 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

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...

Easy lamb hotpot

2u.

Chicken and refried bean burrito

45min

Beef, ale and dumpling stew

2u. 55min

Cajun pork rice

1u. 15min

Lasagne with fresh spinach pasta

2u. 20min

Creamy chicken and broccoli pasta

30min

Muffin pan chorizo frittatas

30min

High protein paprika chicken with sweet potato mash and cashew cream

40min

Macaroni carbonara

30min

Quick strawberry dessert

5min

High protein chicken parmi hot pocket

1u. 15min

Marinated chicken with salsa

40min