- Soy free
- Sesame free
- High in dietary fibre
- Shellfish free
- Healthier living
- No added sugar
- Wheat free
- Diabetes friendly
- Nut free
- Egg free
- Gluten free
- Peanut free
- High in protein
- Dairy free
- Seafood free
- 3 serves veg or fruit
- Lactose free
This delicious roast chicken recipe will be a new family favourite. It’s great value, healthy and full of mouth-watering flavours.
- Serves4, with leftovers
- Cook time1 hour 35 minutes
- Prep time10 minutes, + 10 mins resting time
Ingredients
- 2kg Coles RSPCA Approved Australian Whole Chicken
- 1 lemon, coarsely chopped
- 4 thyme sprigs
- 2 rosemary sprigs
- 2 tsp ground paprika
- 1 tsp dried oregano
- 1/2 tsp ground sage leaves
- 2 tbs olive oil
- 1kg Crème Royale, thickly sliced
- 2 red onions, cut into wedges
- 1 garlic bulb, halved crossways
- 1 lemon, extra, sliced
- 1 cup (250ml) salt-reduced chicken stock
- 1 bunch Dutch carrots, trimmed, halved lengthways
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Pat the chicken cavity dry with paper towel. Place the chopped lemon, thyme and rosemary in the cavity. Season well. Use kitchen string to tie the legs together. Combine the paprika, oregano, sage and oil in a small bowl. Season well. Brush the oil mixture all over the chicken and place in a roasting pan.Step 2
Arrange the potato, onion, garlic and sliced lemon around chicken in the pan. Pour the stock around the chicken.Step 3
Roast for 1¼ hours. Arrange carrots over potato mixture. Roast for a further 15-20 mins or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Cover with foil and rest for 10 mins before serving.
Serve with... thyme and rosemary sprigs.
Healthy lemon and paprika roast chicken
- Serves4, with leftovers
- Cook time1 hour 35 minutes
- Prep time10 minutes, + 10 mins resting time
Ingredients
- 2kg Coles RSPCA Approved Australian Whole Chicken
- 1 lemon, coarsely chopped
- 4 thyme sprigs
- 2 rosemary sprigs
- 2 tsp ground paprika
- 1 tsp dried oregano
- 1/2 tsp ground sage leaves
- 2 tbs olive oil
- 1kg Crème Royale, thickly sliced
- 2 red onions, cut into wedges
- 1 garlic bulb, halved crossways
- 1 lemon, extra, sliced
- 1 cup (250ml) salt-reduced chicken stock
- 1 bunch Dutch carrots, trimmed, halved lengthways
Description
This delicious roast chicken recipe will be a new family favourite. It’s great value, healthy and full of mouth-watering flavours.
Method
Step 1
Preheat oven to 200°C. Pat the chicken cavity dry with paper towel. Place the chopped lemon, thyme and rosemary in the cavity. Season well. Use kitchen string to tie the legs together. Combine the paprika, oregano, sage and oil in a small bowl. Season well. Brush the oil mixture all over the chicken and place in a roasting pan.Step 2
Arrange the potato, onion, garlic and sliced lemon around chicken in the pan. Pour the stock around the chicken.Step 3
Roast for 1¼ hours. Arrange carrots over potato mixture. Roast for a further 15-20 mins or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Cover with foil and rest for 10 mins before serving.
Serve with... thyme and rosemary sprigs.