Lemon & Thyme Roast Chicken
PREP 15 MIN•COOK 40 MIN
A classic dish with simple, fragrant additions make cooking creatively a quick and tasty affair to suit everyone.
DF
EF
GF
NS
NF
Number of servings
2
1 onion peeled & sliced
2 tsp olive oil
3 sprigs of fresh thyme leaves stripped
1 garlic clove minced
1 lemon 1 tsp zest & thinly sliced
salt & pepper, to taste
350g sweet potatoes, orange peeled & sliced
350g skinless chicken thighs (fully trimmed)
150g green beans trimmed
Preheat oven to 200°C/fan 180°C/gas 6 and line a baking dish with baking paper.
Scatter onion in a single layer over the prepared dish.
Combine oil, thyme, garlic, lemon zest and salt and pepper in a large bowl. Add sweet potato and chicken and toss well to coat.
Arrange potates and chicken over onion layer and pour over any remaining oil. Roast for 20 minutes.
Add lemon slices to the chicken and potatoes and return dish to the oven for 15-20 minutes, or until chicken is cooked through and potatoes are tender.
In the last 5 minutes of roasting, cook beans in a saucepan of salted boiling water for 3-4 minutes until crisp-tender. Drain.
To serve, divide chicken, onion, sweet potato and lemon slices between plates and serve with green beans.
Energy (kJ)
1742 kJ / 417 cals
Protein
37.9 g
Fat
14.2 g
Sat. Fat
3.4 g
Carbs
28.9 g
Sugar
13 g
Fiber
9.4 g
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