Roast lemon chicken

Roast lemon chicken

Ingredients (4 servings)

2 lemons, rind finely grated, juiced

2 tablespoons olive oil

2 tablespoons rosemary leaves, chopped

3 garlic cloves, crushed

4 chicken quarters

3 zucchini, halved lengthwise, quartered

2 large parsnips, peeled, quartered

1 large red capsicum, deseeded, sliced

2 red onions, peeled, cut into wedges


Preheat oven to 210°C. Combine lemon rind, juice, oil, rosemary and garlic in a large bowl. Add chicken and turn to coat.

Combine vegetables in a roasting pan. Place chicken on top. Spoon over remaining oil mixture. Season with salt and pepper.

Roast chicken and vegetables for 40 minutes. Transfer chicken to a plate and cover. Roast vegetables further 10 minutes.

Place chicken and vegetables on plates. Spoon over pan juices. Serve.

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