Lemon and Thyme Roast Chicken

Ingredients
- 1kg chicken pieces, thawed
- 2 lemons, sliced
- 1 bulb garlic, halved horizontally
- 2 tsp dried thyme
- 800g loose brushed potatoes
- 1 broccoli, cut into florets
- 1 ½ cup frozen peas
- 60g butter
- 2 Tbsp olive oil
- Salt to taste
- Pepper to taste
Method
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1. Preheat oven to 180°C. Place chicken pieces into a roasting pan. Place lemon slices and garlic among chicken pieces. Sprinkle over thyme and dot 30 g of butter over the top. Drizzle over oil, season and bake chicken pieces in the oven for 45-60 minutes, or until the chicken is cooked through and juices run clear.
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2. About 20 minutes before the end of the chicken cooking time, place potatoes in a pan of cold water and bring to the boil. Cook potatoes until they are just soft (about 20 minutes). Remove pan from the heat and drain off the water.
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3. Meanwhile, when the chicken is almost cooked and the potatoes are nearly ready, bring a medium-sized pot of salted water to the boil. Place broccoli in boiling water and, after a minute, add peas. Cook vegetables for 2-3 minutes further, or until broccoli is just soft.
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4. Remove pan from heat, drain the vegetables and add remaining butter and potatoes. Shake the pan to coat the vegetables.
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5. Serve the chicken and lemon slices with the vegetables.
By Brett McGregor