Ingredients
- 1.6 kg whole chicken.
- 25 g butter, softened.
- 1 lemon.
- sea salt, to season.
- freshly ground black pepper, to season.
- 1 bunch thyme.
- 6 baby new potatoes, halved.
- 1/2 punnet of cherry tomatoes.
- 1 tablespoon olive oil.
- 1 teaspoon dried oregano.
- 100 g green beans.
Directions
- 1. Preheat oven to 240°C / 475°F / Gas Mark 9.
2. Mix butter with the finely grated zest of the lemon. Rub lemon butter all over chicken including under the skin on the breast. Sprinkle generously with salt and pepper. Place chicken in a large baking tray. Prick zested lemon a few times with a knife or fork and place in chicken cavity with thyme.
3. Reduce oven to 200°C / 400°F / Gas Mark 6 and roast chicken for 1 hour 20 minutes, basting twice throughout cooking with pan juices.
4. Meanwhile, place potatoes in a large saucepan and cover with cold water and bring to a boil. Boil for 15-20 minutes or until just tender. Drain well. Toss potatoes and tomatoes in oil and oregano. Place on a separate baking tray and add to oven for final 35 minutes of chicken cooking time. Add beans in final 15 minutes by scattering over other veggies.
5. When ready to serve, pull chicken meat off the bones. Divide into six portions. Freeze four portions.
6. Divide veggies and two remaining portions of chicken between a plate and a lunchbox for tomorrow's salad.
Note
Note: Reserve your bones and make them into a nourishing stock. No time to make it right away? Freeze the bones for up to 1 month.
Tomorrow’s lunch is a salad using tonights dinner you can choose to make it tonight or throw it together at lunchtime tomorrow.
Dairy-free option: Use coconut oil instead of butter.
This hearty Lemon Roast Chicken with Roast Potatoes, Tomatoes and Green Beans is the perfect Sunday night meal.
Ingredients
- 1.6 kg whole chicken.
- 25 g butter, softened.
- 1 lemon.
- sea salt, to season.
- freshly ground black pepper, to season.
- 1 bunch thyme.
- 6 baby new potatoes, halved.
- 1/2 punnet of cherry tomatoes.
- 1 tablespoon olive oil.
- 1 teaspoon dried oregano.
- 100 g green beans.
Directions
- 1. Preheat oven to 240°C / 475°F / Gas Mark 9.
2. Mix butter with the finely grated zest of the lemon. Rub lemon butter all over chicken including under the skin on the breast. Sprinkle generously with salt and pepper. Place chicken in a large baking tray. Prick zested lemon a few times with a knife or fork and place in chicken cavity with thyme.
3. Reduce oven to 200°C / 400°F / Gas Mark 6 and roast chicken for 1 hour 20 minutes, basting twice throughout cooking with pan juices.
4. Meanwhile, place potatoes in a large saucepan and cover with cold water and bring to a boil. Boil for 15-20 minutes or until just tender. Drain well. Toss potatoes and tomatoes in oil and oregano. Place on a separate baking tray and add to oven for final 35 minutes of chicken cooking time. Add beans in final 15 minutes by scattering over other veggies.
5. When ready to serve, pull chicken meat off the bones. Divide into six portions. Freeze four portions.
6. Divide veggies and two remaining portions of chicken between a plate and a lunchbox for tomorrow's salad.
Note
Note: Reserve your bones and make them into a nourishing stock. No time to make it right away? Freeze the bones for up to 1 month.
Tomorrow’s lunch is a salad using tonights dinner you can choose to make it tonight or throw it together at lunchtime tomorrow.
Dairy-free option: Use coconut oil instead of butter.