Roasted lemon chicken
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Time to make:
40 mins (Hands-on time: 10 mins, Cooking time: 30 mins)
$4.11 per serve
(at time of publication)
Full ingredients list:
- 600g chicken thigh fillets
- 4 medium potatoes, peeled, quartered
- 500g pumpkin, peeled, cut into 5cm pieces
- 2 lemons, cut into 8 wedges
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 250g rocket or baby spinach
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Spray a large frying pan with oil and place over high heat. Sear chicken until lightly golden on both sides. Transfer to a roasting pan or shallow casserole dish.
Step 2 Add potato, pumpkin and lemon wedges to roasting pan. Drizzle with olive oil, toss to coat and season with rosemary and freshly ground black pepper.
Step 3 Roast for 25–30 minutes, turning chicken and potatoes once during cooking. Serve chicken and vegies with rocket or baby spinach.
Use 2 tablespoons sage or dried oregano instead of rosemary before roasting chicken. Or use oranges instead of lemons.
About this recipe
First published: July 2011