Roasted lemon chicken
Serves:
4
Time to make:
35 mins (Hands-on time: 10, Cooking time: 25)
Total cost:
$20.00 / $5.00 per serve
(at time of publication)
(at time of publication)
Health information:
Dairy-free
Diabetes-friendly
High fibre
Low kilojoule
Low sodium
Gluten-free
Instructions
Instructions and steps:
Step 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.
Step 2 Add potato wedges, buttercup squash and lemon to casserole dish. Sprinkle with salt and drizzle over second oil measure. Toss vegetables to coat.
Step 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.
Step 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.
About this Recipe
First Published:
June 2011
Rating:
(2 votes)
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Full ingredient list:
- 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
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 250g bag of fresh spinach or rocket
Nutritional information (per serve)
Energy:
1490kJ
Calories:
356cal
Protein:
33g
Fat:
15g
- saturated:
4g
Carbohydrates:
25g
- sugars:
4g
Dietary Fibre:
6g
Sodium:
380mg
Calcium:
80mg
Iron:
3mg
Nutrition information is given per serve
*NS: not specified
1 Comment. Add yours
A great quick meal. I sprinkled some herbs over the top and used 1 lemon instead of 2 and my kids (4 & 6) and husband loved it. It would have been too sour with 2 lemons.