Lemons and chicken are a perfect pairing. This zesty chicken looks as beautiful as it tastes.
Ingredients
- 10 (750g) kipfler potatoes, scrubbed
- 3 lemons, scrubbed
- 6 slices soy and linseed bread, crusts removed, chopped
- 2 tablespoons chopped fresh oregano leaves
- 3 green onions, sliced
- 1 teaspoon cracked black pepper
- 1.5kg whole chicken
- 1 tablespoon olive oil
- 8 garlic cloves, unpeeled
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Lightly grease a roasting pan. Place potatoes and 2 lemons in a saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 15 minutes or until potatoes are just tender. Drain. Set aside.
- Step 2Place bread, oregano, onion and half the pepper in a bowl. Juice boiled lemons. Add half the lemon juice to bread mixture. Using clean hands, mix to combine.
- Step 3Rinse chicken (including cavity) under cold running water. Pat dry with paper towel. Trim excess fat. Spoon bread mixture into cavity. Tie legs together with string. Combine remaining lemon juice with oil. Season with salt and remaining pepper. Rub into chicken.
- Step 4Place chicken, breast-side up, in prepared pan. Roast for 45 minutes. Transfer to a plate. Halve potatoes lengthways. Toss potato and garlic in pan juices. Return chicken to pan. Thinly slice remaining lemon. Arrange slices on chicken. Roast for 45 minutes or until juices run clear when chicken thigh is pierced with a skewer and potatoes are golden brown. Serve.
- Diabetes friendly
- High fibre
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2557 kj
Energy
17g
Fat Total
4g
Saturated Fat
10g
Fibre
65g
Protein
176mg
Cholesterol
430.5mg
Sodium
7g
Carbs (sugar)
45g
Carbs (total)
All nutrition values are per serve
Notes
You’ll need unwaxed kitchen string. Super saver: Use quartered desiree potatoes instead of kipfler and save $1.73 per serve.
- Author: Nadia French
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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