Lemon roast chicken with peppers

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

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

  1. 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.
  2. Add a splash of white wine and 100ml chicken stock, season and roast for 30-35 minutes, until cooked.
  3. 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.

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