Instead of the usual roast chicken this Sunday, try this recipe which comes highly recommended from taste.com.au members.
Ingredients
- 2 large lemons
- 3 garlic cloves, crushed
- 2 tablespoons olive oil
- 1kg chicken nibbles (see note)
- 600g pontiac potatoes, scrubbed, cut into wedges
- 3 sprigs rosemary, leaves removed
- 400g steamed green beans, to serve
Method
- Step 1Preheat oven to 200°C. Juice 1 lemon. Cut remaining lemon into wedges. Combine 1/4 cup lemon juice, garlic, oil, chicken, potatoes and salt and pepper in a large bowl. Toss to combine. Arrange in a roasting pan.
- Step 2Place lemon wedges over chicken and potatoes. Sprinkle with rosemary.
- Step 3Roast for 45 minutes or until chicken is golden and lemons slightly charred. Serve with steamed beans.
- Low carb
- Low sodium
- Low sugar
Nutrition
3190 kj
Energy
53g
Fat Total
15g
Saturated Fat
7g
Fibre
47g
Protein
218mg
Cholesterol
150.06mg
Sodium
4g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
Notes
Tips: If chicken nibbles (also known as drummettes) are not available, you can use 1kg chicken wings instead. Cut wings at both joints and discard wing tips. * To reheat this dish, place chicken and potatoes on separate baking trays. Reheat (chicken on top shelf) in 180°C oven for 15 minutes.
Low FODMAP diet tip: Make this a Low FODMAP recipe by omitting garlic.
- Author: Michelle Noerianto
- Image credit: Steve Brown & Ben Dearnley
- Publication: Super Food Ideas
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