Lemon and Thyme Roast Chicken

clock 15 minutes + 1 hour bowl Serves 4

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
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Method

  • 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.

  • 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.

  • 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.

  • 4. Remove pan from heat, drain the vegetables and add remaining butter and potatoes. Shake the pan to coat the vegetables.

  • 5. Serve the chicken and lemon slices with the vegetables.

  • Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

By Brett McGregor

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