- 0:30 Prep
- 1:00 Cook
- 8 Servings
- Capable cooks
Create a family feast with these beautifully spiced roast chickens and crunchy lemon potatoes.
Ingredients
- 6 Sebago potatoes, peeled, cut into wedges
- 4 large Roma tomatoes, quartered
- 2 lemons, rind finely grated, juiced
- 2 teaspoons salt flakes
- 1 tablespoon olive oil
- 2 x 1.2kg whole chickens
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons sweet paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 2 garlic cloves, crushed
- Rocket leaves, to serve
Method
- Step 1Preheat oven to 180C. Place potatoes, tomatoes, lemon rind, salt flakes and oil in a large dish. Gently toss vegetables to coat. Place potatoes in a large roasting pan. Roast for 40 minutes. Add tomatoes and roast for 20 minutes or until potatoes are golden and tomatoes are tender.
- Step 2Meanwhile, rinse and pat dry chickens. Cut along sides of backbone. Remove bone. Place chickens on benchtop. Gently apply pressure to breastbone to flatten chicken. Place chickens in a large roasting pan.
- Step 3Heat a non-stick frying pan over medium heat. Add spices and cook, stirring, for 1 to 2 minutes or until fragrant. Transfer to a bowl with 1/4 cup lemon juice and garlic. Mix well. Rub spice mixture over chickens.
- Step 4Roast chickens for 40 minutes or until cooked. Serve chicken with lemon potatoes, tomatoes and rocket.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
3742 kj
Energy
48g
Fat Total
14g
Saturated Fat
7g
Fibre
82g
Protein
297mg
Cholesterol
1378.34mg
Sodium
7g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
Notes
Leftovers: Remove meat from reserved chicken and shred. Keep in an airtight container in the fridge for up to 2 days.
- Author: Emma Braz
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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