Lemon & Thyme Roast Chicken with Salsa Verde

Lemon & Thyme Roast Chicken with Salsa Verde

Ready in 45 minutes • Serves 4
This dish most recently appeared in My Winter Wellness (4 Nights For 4) on Sunday, August 2, 2020.
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Ingredients

Chicken & Veggies

  • 2 carrot, sliced 3cm
  • 300g Brussels sprouts, halved
  • 2 Tbsp thyme, finely chopped
  • 1 lemon, zested & cut into quarters
  • 1 drizzle of oil
  • 1 butterflied free range chicken
  • 1 drizzle of oil

Mash

  • 600g potatoes, peeled & diced
  • 1/2 cauliflower, roughly chopped
  • 2 Tbsp butter
  • 1/2 cup milk

To Serve

  • 4 Tbsp salsa verde

Steps

  1. Before you start. Preheat oven to 220°C (or 200°C fan bake). Bring a large pot of salted water to the boil.
  2. Prep veggies. Prep carrot and Brussels sprouts. Zest lemon, then cut in quarters. Toss veggies, lemon quarters and thyme on a large lined roasting tray with oil. Season with salt and pepper and push veggies to the sides of tray.
  3. Prep chicken. Pat chicken dry and place skin side up in the middle of veggies. Rub with oil and lemon zest and season well with salt and pepper.
  4. Cook chicken & veggies. Roast chicken and veggies on middleupper rack of oven for about 35 minutes, until chicken is cooked through and veggies are tender and golden. Your Brussels sprouts will become crispy. Rest chicken.
  5. Prep & cook mash. Prep potatoes and cauliflower and add to pot of boiling water. Boil on high heat for 20 minutes, until tender. Drain and return to pot with butter and milk and mash until smooth. Season to taste with salt and pepper.
  6. To finish. Carve chicken, squeeze over roasted lemon and toss in any resting juices. Discard lemon after squeezing.
  7. Serve. Mash topped with veggies, chicken and a dollop of salsa verde.

Nutritional Information

Energy 2728 kj
652 kcal
Protein 45.8g
Carbohydrate 32.1g
Fat 37.2g