Lemon roast chicken

4.0 20 évaluations

Prép. 15min

Total 1h 35min

4 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 832.7 mg

Protides 68.4 g

Calories 4179.4 kJ / 998.9 kcal

Lipides 61.7 g

Fibre 7.2 g

Graisses saturées 16.2 g

Glucides 41.6 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Entertaining 30 Recettes
Australie et Nouvelle-Zélande

Manifesto 202 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Tout montrer

Coq au vin blanc with mashed potato

1h 50min

Chicken meatballs in smoky tomato and eggplant sauce

50min

Chinese-style beef stew

3h 30min

Kung Pao chicken

1h 30min

Gu lao rou (sweet and sour pork ribs)

30min

Pork vindaloo

2h 20min

Moroccan lamb burgers with harissa yoghurt dressing

1h 5min

Japanese ramen noodle soup

1h 50min

Slow-cooked pulled pork with steamed buns

3h

Roast beef with Yorkshires and gravy

3h 15min

Peking-style duck pancakes (MEATER+®)

8h 50min

Katsu chicken with cauliflower rice and pickled salad (MEATER+®)

55min

Tout montrer