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Lemon roast chicken
4.1 15 ratings
Prep. 15 min
Total 1 h 35 min
4 portions
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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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