Take your regular roast chook to the next level with this zesty Lemon and garlic roast chicken recipe. Simply serve with roast veggies and chilli for an extra kick.
Serves44
Cook time1 hr 40 mins1 hour 40 minutes
Prep time20 mins20 minutes
Ingredients
1.5kg Coles Australian RSPCA Approved Whole Chicken
1 garlic clove, crushed
2 tsp sea salt
1 lemon, rind finely grated, juiced
1 tbs olive oil
1kg Kent pumpkin, cut into wedges
600g broccoli, cut into florets
600g cauliflower, cut into florets
2 tbs lemon juice, extra
2 tbs olive oil, extra
2 tsp thyme leaves
1 red birdseye chilli, seeded, finely chopped
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Method
Step 1
Preheat oven to 200°C. Wash chicken under cold running water and thoroughly pat dry with paper towel.
Step 2
Place the chicken in a large roasting pan. Combine the garlic, salt, lemon rind and juice and oil in a small bowl. Brush all over the chicken to coat. Roast for 20 mins.
Step 3
Reduce oven temperature to 180°C. Add the pumpkin to the pan. Bake for 1 hour 20 mins or until chicken is golden and cooked through, adding the broccoli and cauliflower for the last 20 mins of cooking time.
Step 4
Combine the extra lemon juice, extra oil, thyme leaves and chilli in a small bowl. Drizzle over the vegetables to serve.
Lemon and garlic roast chicken with pumpkin and cauliflower
Serves44
Cook time1 hr 40 mins1 hour 40 minutes
Prep time20 mins20 minutes
Ingredients
1.5kg Coles Australian RSPCA Approved Whole Chicken
1 garlic clove, crushed
2 tsp sea salt
1 lemon, rind finely grated, juiced
1 tbs olive oil
1kg Kent pumpkin, cut into wedges
600g broccoli, cut into florets
600g cauliflower, cut into florets
2 tbs lemon juice, extra
2 tbs olive oil, extra
2 tsp thyme leaves
1 red birdseye chilli, seeded, finely chopped
Description
Take your regular roast chook to the next level with this zesty Lemon and garlic roast chicken recipe. Simply serve with roast veggies and chilli for an extra kick.
Method
Step 1
Preheat oven to 200°C. Wash chicken under cold running water and thoroughly pat dry with paper towel.
Step 2
Place the chicken in a large roasting pan. Combine the garlic, salt, lemon rind and juice and oil in a small bowl. Brush all over the chicken to coat. Roast for 20 mins.
Step 3
Reduce oven temperature to 180°C. Add the pumpkin to the pan. Bake for 1 hour 20 mins or until chicken is golden and cooked through, adding the broccoli and cauliflower for the last 20 mins of cooking time.
Step 4
Combine the extra lemon juice, extra oil, thyme leaves and chilli in a small bowl. Drizzle over the vegetables to serve.
