Lemon & Olive Roasted Chicken

4
Servings
5m
Prep Time
35m
Cook Time
40m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (341.4 g)
  • Calories 415.9
  • Total Fat - 28.8 g
  • Saturated Fat - 5 g
  • Cholesterol - 49.3 mg
  • Sodium - 2967.7 mg
  • Total Carbohydrate - 27.9 g
  • Dietary Fiber - 8.1 g
  • Sugars - 4.3 g
  • Protein - 20.1 g
  • Calcium - 163.6 mg
  • Iron - 2.7 mg
  • Vitamin C - 80.8 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 220°C (425°F).

Step 2

Place the lemon, garlic and half the rosemary, tarragon and thyme on a large oven tray and top with the chicken and rub with the oil and salt and cook for 20 minutes.

Step 3

Add the olives and remaining herbs to the tray and cook for a further 15 minutes or until the chicken is golden and cooked through. Serve with the watercress and pesto

Tips & Variations


No special items needed.

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