Lemon & Olive Roasted Chicken
Recipe: #31779
April 13, 2019
Categories: Chicken, Oven Roast, Gluten-Free High Protein, Kosher, No Eggs, Non-Dairy, Whole Chicken, Kosher Meat, Chicken Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
You'll Also Love
