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Lemon and garlic roast chicken with pumpkin and cauliflower

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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.

  • Serves4
  • Cook time1 hour 40 minutes
  • Prep time20 minutes
Lemon and garlic roast chicken with pumpkin and cauliflower


  • 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

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.


  1. Step 1

    Preheat oven to 200°C. Wash chicken under cold running water and thoroughly pat dry with paper towel.
  2. 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.
  3. 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.
  4. Step 4

    Combine the extra lemon juice, extra oil, thyme leaves and chilli in a small bowl. Drizzle over the vegetables to serve.