Lemon roast chicken with peppers

Name: Lemon roast chicken with peppers
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1.8-2kg free-range chicken, jointed into 8 pieces; 2 tbsp olive oil; 1 garlic bulb, cloves separated but not peeled; 1 red and 1 yellow pepper, deseeded and sliced; zest and juice of 1 lemon; 2 fresh rosemary sprigs; Splash of white wine; 100ml chicken stock

Portion size: Serves 4
Takes 5 min to make and 30-35 min to cook
Difficulty: easy

Dairy-free

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Lemon roast chicken with peppers is an easy midweek meal that’s also fancy enough for entertaining. Joint a chicken or use a packet of thighs and drumsticks.

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Ingredients

1.8-2kg free-range chicken, jointed into 8 pieces
2 tbsp olive oil
1 garlic bulb, cloves separated but not peeled
1 red and 1 yellow pepper, deseeded and sliced
zest and juice of 1 lemon
2 fresh rosemary sprigs
Splash of white wine
100ml chicken stock

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Method

Preheat the oven to 200°C/fan180°C/gas 6. Put a 1.8-2kg whole free-range chicken, jointed into 8 pieces, in a large roasting tin with 2 tbsp olive oil, 1 garlic bulb, cloves separated but not peeled, 1 red and 1 yellow pepper, deseeded and sliced, the zest and juice of 1 lemon and 2 fresh rosemary sprigs.
Add a splash of white wine and 100ml chicken stock, season and roast for 30-35 minutes, until cooked.
Set aside 110g chicken meat for the tart and serve the rest with mash and steamed greens.
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Nutrition

472kcals Calories
20.1g (5g saturated) Fat
64.9g Protein
6.4g (4.8g sugar) Carbs
0.7g Salt

Quick wins & tips

Using a whole chicken and jointing it into eight pieces (see the Know How section of this website) is much more cost-effective than buying the pieces separately, and you get a lot more flavour than from chicken breast alone.