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.