Lemon roast chicken

4.0 20 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

Energy 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...

Ruvani Govender's Gourmet beef and potato curry pie

3 h 5 min

Crispy flatbread with halloumi & ribbon veggies (Thermomix® Spiralizer, using modes)

1 h 30 min

Dip of all Dips (Thermodudes)

45 min

Baked chicken pizzaiola with Thermomix® Cutter

55 min

Vegetable bake (Thermomix® Cutter, using modes)

55 min

Pimm's fruit punch

2 h 20 min

Grilled potato salad with pangrattato

40 min

Moroccan lamb with pilaf

5 h 40 min

Meatballs with chilli cheese potatoes

1 h

Surf and turf with pink peppercorn sauce (TM6)

45 min

Meat feast pizza

1 h 30 min

Sri Lankan red beef curry with rice

1 h 40 min