Citrus Roast Chicken

clock 15 minutes + 40 minutes bowl Serves 4


  • 1 kg chicken pieces
  • 2 lemons, for zest and juice, reserve 1 tsp zest for garnish
  • 1 orange, for zest and juice
  • 3 cloves garlic, crushed
  • 1 Tbsp chopped thyme
  • salt
  • pepper
  • 1 Tbsp oil
  • 2 cups couscous
  • 200 g beans, steamed
  • 1/2 bunch asparagus, steamed
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  • 1. Preheat oven to 180ºC.

  • 2. Into a large baking dish place chicken, lemon, orange, garlic, thyme, oil, salt and pepper and stir well. Leave to marinate for at least 20 minutes.

  • 3. Place the chicken into the oven for 45 minutes or until cooked through and juices run clear.

  • 4. Place couscous into a large bowl. Add two cups of boiling water. Cover and let it sit for 10 minutes. Fluff with a fork.

  • 5. Serve the chicken hot with couscous, juices from the pan, steamed beans and asparagus. Garnish with lemon zest.

  • Tip: The chicken can be marinated the night before, so it is ready to go straight into the oven.

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