Lemon roasted chicken
Serves: 6
Time to make: 1 hr 15 mins , plus 2 hrs marinating
Hands-on time: 20 mins
Ingredients
- 8 skinless chicken thighs
- 4 chicken drumsticks, skin removed
- 2 lemons, cut in chunks
- 1 large bunch rosemary, broken into sprigs
- 2 red onions, cut in chunks
- 18 pitted olives
- 4 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½-1 teaspoon freshly ground black pepper
- 600g baby potatoes
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Instructions
1 Trim excess fat off chicken pieces and place in a large bowl. Add lemon, rosemary and onions. Toss.
2 Add olives, vinegar, oil and seasoning. Cover and marinate for at least 2 hours or overnight.
3 When ready to cook chicken, preheat oven to 190°C. Meanwhile, cook potatoes for 10 minutes in lightly salted water.
4 Place chicken in a large oven dish with all other ingredients. Add potatoes. Toss to mix all ingredients together.
5 Cook for 30 minutes, toss and cook for a further 25 minutes.
Serving suggestion
Your choice of veges or salad
Nutrition Info (per serve)
-
Calories 351 cal
-
Kilojoules 1470 kJ
-
Protein 37 g
-
Total fat 14 g
-
Saturated fat 3 g
-
Carbohydrates 20 g
-
Sugar 4 g
-
Dietary fibre 3 g
-
Sodium 540 mg
-
Calcium 50 mg
-
Iron 3 mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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