Lemon and Basil Roast Chicken

Name: Lemon and Basil Roast Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 1.5kg chicken pieces; 1/4 cup chopped basil leaves, plus extra to serve; Juice of 1 lemon, plus 1 lemon cut into wedges; 4 Tbsp olive oil; 3 garlic cloves, sliced; 1 chicken stock cube, crumbled; Salt; Freshly ground black pepper; 500g baby potatoes, halved; 1 red onion, cut into wedges; 1 eggplant, cut into 3cm chunks; 250g punnet cherry tomatoes; 1/4 cup white wine or water

15 minutes + 45 minutes

Serves 4

Easter Chicken Roast Dairy Free Gluten Free Low Sugar

Back to recipes

Ingredients

1.5kg chicken pieces
1/4 cup chopped basil leaves, plus extra to serve
Juice of 1 lemon, plus 1 lemon cut into wedges
4 Tbsp olive oil
3 garlic cloves, sliced
1 chicken stock cube, crumbled
Salt
Freshly ground black pepper
500g baby potatoes, halved
1 red onion, cut into wedges
1 eggplant, cut into 3cm chunks
250g punnet cherry tomatoes
1/4 cup white wine or water

Buy these ingredients now

Loading the player...

How to Speed Up Dinner Prep

Method

1. Preheat oven to 180°C (160°C fan-forced).
2. In a large bowl, combine chicken, basil, lemon juice, lemon wedges, 2 tablespoons of oil, garlic and stock. Toss to combine and season with salt and pepper.
3. In a separate bowl, combine the remaining oil, potatoes and onion and season.
4. In a large baking dish, arrange chicken and vegetables. Bake for 25 minutes. Add eggplant and tomatoes, then pour over wine or water. Stir gently.
5. Bake for a further 15-20 minutes. Arrange on a platter, sprinkle with extra basil and serve.
Tip:
To check your chicken is cooked, insert a skewer into the thickest part of the biggest piece of chicken and if the liquid runs clear, it’s cooked.
* Check your chicken stock is gluten free.