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Roast lemon chicken

Giving those classic flavours a twist couldn’t be easier! Cutting and roasting your chicken in pieces means less time going from oven to plate. - by Karen Martini
  • 31 Aug 2021
Roast lemon chicken
Prep: 15 Minutes - Cook: 70 Minutes - Easy - Serves 4
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Ingredients

• 1.8kg chicken, cut into 8 pieces

• 4 Dutch cream potatoes, peeled, cut into 5mm-thick rounds

• 1 fennel, trimmed, cut into wedges

• Sea-salt flakes and freshly ground black pepper, to season

• 2 Tbsp Greek dried oregano

• 5 cloves garlic, thinly sliced

• Juice of 2 lemons

• 2 large tomatoes, coarsely grated

• 100ml extra virgin olive oil

• 120ml water

• Pan-fried rainbow chard (or silverbeet), to serve

• Crusty bread, to serve

 

Tip! Scatter over finely chopped parsley and sliced Sicilian olives for extra zing.

Method

  1. Preheat oven to 220°C. Put chicken, potatoes and fennel in a large roasting pan. Season.

  2. Combine oregano, garlic, lemon juice, tomatoes and oil in a bowl. Pour over chicken and vegetables and toss until well combined.

  3. Arrange chicken pieces skin side up. Pour water into corner of pan and roast for 40 minutes, basting twice during cooking, and adding more water to pan if necessary. Stir chicken and vegetables and cook for a further 30 minutes or until golden and cooked through. Serve with chard and crusty bread.

  • Food
  • Chicken Recipes
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Karen Martini
Karen Martini
Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

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