Give your chicken roast dinner a sprinkling of native lemon myrtle and a generous helping of of true blue flavour.
Ingredients
- 1kg pontiac or desiree potatoes, peeled, cut into 5cm pieces
- 1/4 cup (60ml) lemon myrtle-infused (see note) or lemon-infused olive oil
- 2 teaspoons ground lemon myrtle (see note)
- or 2 tablespoons grated lemon zest
- 2 garlic cloves, crushed
- 4 chicken marylands
- 2 lemons, cut into wedges
- 2 lemon myrtle leaves (see note) or bay leaves
- 1 cup (250ml) dry white wine
- Flat-leaf parsley sprigs, to serve
- Salad leaves, or steamed vegetables, to serve
Method
- Step 1Preheat oven to 200°C. Cook potatoes in boiling salted water for 6 minutes or until just tender. Drain well.
- Step 2Combine the lemon oil, ground lemon myrtle and garlic in a bowl. Set aside.
- Step 3Place chicken in a roasting pan with potatoes, lemon wedges and lemon myrtle or bay leaves. Pour over wine and oil mixture, then toss to combine. Season. Bake for 45 minutes until the chicken and potatoes are golden and cooked through. Scatter with parsley and serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
Nutrition
1697 kj
Energy
9g
Fat Total
3g
Saturated Fat
6g
Fibre
41g
Protein
157mg
Cholesterol
154.42mg
Sodium
5g
Carbs (sugar)
29g
Carbs (total)
All nutrition values are per serve
Notes
Lemon myrtle-infused oil, ground lemon myrtle and lemon myrtle leaves and are from selected delis and gourmet shops. (Ground and whole leaves are also from herbies.com.au.)
- Author: Valli Little, Jessica Brook & Phoebe Wood
- Image credit: Mark Roper
- Publication: Taste.com.au
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