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.

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EF

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Number of servings
2
Ingredients

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

Methodbased on 2 servings
1

Preheat oven to 200°C/fan 180°C/gas 6 and line a baking dish with baking paper.

2

Scatter onion in a single layer over the prepared dish.

3

Combine oil, thyme, garlic, lemon zest and salt and pepper in a large bowl. Add sweet potato and chicken and toss well to coat.

4

Arrange potates and chicken over onion layer and pour over any remaining oil. Roast for 20 minutes. 

5

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.

6

In the last 5 minutes of roasting, cook beans in a saucepan of salted boiling water for 3-4 minutes until crisp-tender. Drain.

7

To serve, divide chicken, onion, sweet potato and lemon slices between plates and serve with green beans.

Nutritional Informationper serving

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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