- 0:15 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
Scented with garlic and lemon thyme, this chicken roast is a people-pleaser, and right on budget, too.
Ingredients
- 2 lemons
- 8 chicken drumsticks
- 2 small red onions, cut into wedges
- 2 tablespoons olive oil
- 3 garlic cloves, crushed
- 2 tablespoons fresh lemon thyme
- 1/4 iceberg lettuce, coarsely shredded
- 2 zucchini, halved lengthways, thinly sliced
- 1/4 cup fresh continental parsley leaves
- 2 tablespoons coarsely grated parmesan
- 2 tablespoons bought ranch dressing
Method
- Step 1Preheat oven to 220°c. Finely grate the rind of the lemons. Halve and juice the lemons. Place the lemon rind, lemon juice, chicken, onion, oil, garlic and lemon thyme in a large baking dish. toss to combine. Cover the dish with foil and roast in oven for 10 minutes.
- Step 2Remove the foil, turn the chicken and roast for a further 15 minutes or until the chicken is golden and cooked through.
- Step 3Place the lettuce, zucchini, parsley and parmesan in a bowl. Drizzle over the ranch dressing and toss to combine. serve with the chicken.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
Nutrition
1791 kj
Energy
29g
Fat Total
7g
Saturated Fat
4g
Fibre
33g
Protein
151mg
Cholesterol
277.54mg
Sodium
6g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: To test if the chicken is cooked, pierce the thickest part with a skewer or sharp knife – if the juices run clear, it’s ready.
Variation: Mediterranean chicken: Omit lemon. Add 1 punnet of cherry tomatoes and the zucchini to the dish in step 1. Replace the iceberg lettuce with baby cos lettuce. Replace the ranch dressing with bought balsamic dressing.
- Author: Heidi Flett
- Image credit: Rob Palmer
- Publication: Australian Good Taste
