Lemon roast chicken with peppers

Lemon roast chicken with peppers
  • Serves icon Serves 4
  • Time icon Takes 5 min to make and 30-35 min to cook

Cheap midweek meal that’s also ideal for entertaining.

Nutrition: per serving

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

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

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.

delicious. tips

  1. 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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