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Mother's Day lemon & thyme roast chicken
The Sunday-best roast chicken: lemon, thyme and garlic butter, with all-in-one tray vegetables.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Rub the chicken with the lemon-thyme-garlic butter; lemon halves inside.
- Step 2
Toss the vegetables in oil in a big tray; sit the bird on top.
- Step 3
Roast at 190C fan for 80 to 90 minutes until juices run clear. Rest 15 minutes.
- Step 4
Carve over the tray vegetables; greens alongside; pan juices as gravy.
Make it work for your circle: cooking for someone in
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Nutrition per serving
| Calories | 620 kcal |
|---|---|
| Protein | 46g |
| Carbohydrates | 42g |
| – of which sugars | 9g |
| Fibre | 7g |
| Fat | 30g |
| – of which saturates | 11g |
| – of which omega-3 | 0.3g |
| Calcium | 90mg |
| Iron | 3.4mg |
| Salt | 0.6g |
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