Roasted lemon chicken

Author: Tracey Sunderland - Food writer & Stylist

Photographer: James Moffatt

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Serves: 4

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

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1 teaspoon olive oil

600g chicken thigh cutlets, skin removed

4 medium potatoes, peeled and quartered

500g buttercup squash, seeds removed, cut in even-sized pieces

2 medium lemons, cut in 8 wedges

¼ teaspoon salt

2 tablespoons olive oil

250g bag of fresh spinach or rocketarugulaX

Instructions

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1 Preheat oven to 200°C. Heat a large frying pan to a high heat. Add first measure of oil. Sear chicken until lightly golden on each side. Transfer to a roasting dish or a large shallow casserole dish.

2 Add potato wedges, buttercup squash and lemon to casserole dish. Sprinkle with salt and drizzle over second oil measure. Toss vegetables to coat.

3 Place in oven for 25 minutes. Turn chicken and potatoes over once. Allow an extra 5 minutes cooking time if chicken portions are large.

4 Divide among 4 plates and serve with spinach.

Variations

If you have other herbs available, add 2 tablespoons oregano or rosemary to the roasting dish.

Nutrition Info (per serve)

Calories 356 cal

Kilojoules 1490 kJ

Protein 33 g

Total fat 15 g

Saturated fat 4 g

Carbohydrates 25 g

Sugar 4 g

Dietary fibre 6 g

Sodium 380 mg

Calcium 80 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.

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