Lemon roasted chickenReviewed by our expert panel
(at time of publication)
- 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
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.
Your choice of veges or salad
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 3g
Dietary fibre 3g
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