Roasted lemon chicken

Author: Tracey Sunderland - Food writer & Stylist

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

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1 teaspoon olive oil

600g chicken thigh cutlets, skin removed

4 medium potatoes, peeled and quartered

500g buttercup squash, seeds removed, cut in even-sized pieces

2 medium lemons, cut in 8 wedges

¼ teaspoon salt

2 tablespoons olive oil

250g bag of fresh spinach or rocketarugulaX

Instructions

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1 Preheat oven to 200°C. Heat a large frying pan to a high heat. Add first measure of oil. Sear chicken until lightly golden on each side. Transfer to a roasting dish or a large shallow casserole dish.

2 Add potato wedges, buttercup squash and lemon to casserole dish. Sprinkle with salt and drizzle over second oil measure. Toss vegetables to coat.

3 Place in oven for 25 minutes. Turn chicken and potatoes over once. Allow an extra 5 minutes cooking time if chicken portions are large.

4 Divide among 4 plates and serve with spinach.

Variations

If you have other herbs available, add 2 tablespoons oregano or rosemary to the roasting dish.

Nutrition Info (per serve)

Calories 356cal

Kilojoules 1490kJ

Protein 33g

Total fat 15g

–Saturated fat 4g

Carbohydrates 25g

–Sugars 4g

Dietary fibre 6g

Sodium 380mg

Calcium 80mg

Iron 3mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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