You can't go wrong with a classic roast chicken, especially when it's served with crispy Brussels sprouts and focaccia.
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.
Meanwhile, in a large saucepan over medium heat, add enough vegetable oil to come 5cm up the side of the pan. Heat to 175°C. Carefully add one-quarter of the Brussels sprouts to pan. Quickly cover with a lid to contain any oil splatter. Uncover after 5 secs and cook for 2½ mins or until crisp and golden brown. Using a slotted spoon, transfer the Brussels sprouts to a baking tray lined with paper towel. Season with salt. Repeat, in 3 more batches, with the remaining Brussels sprouts, reheating the oil to 175°C between each batch.
Grate lemon rind and parmesan over the Brussels sprouts. Cut the lemon into wedges and squeeze over the Brussels sprouts. Serve immediately with the chicken and focaccia.
Energy: 2358kJ/564 Cals (27%)
Protein: 35g (70%)
Fat: 39g (56%)
Sat fat: 9g (38%)
Carb: 15g (5%)
Sugar: 4g (4%)
Fibre: 6g (20%)
Sodium: 295mg (15%)