Crispy lemon thyme chicken with roasted veggies

(Serves 4, prep 15 mins, cooking time 55 mins)

lemon chicken and roasted veggies

 

 

 

 

 

Ingredients

1 medium sweet potato, cut into cubes (about 250g peeled weight)
½ celeriac cut into cubes (about 200g peeled weight)
1 large carrot, cut into chunks
4 garlic cloves, unpeeled (leave out if following low fodmaps and replace with garlic infused olive oil or as the recipe says cook them with skin on but remove afterwards)
2 tbsp olive oil (1 tbsp light olive oil, 1 tbsp garlic infused olive oil)
300g pack of cooked beetroot, cut into wedges
8 chicken thighs, skin on
finely grated zest of 1 lemon and a squeeze of juice
2 sprigs of lemon or normal thyme, leaves picked
1 tbsp apple cider vinegar
30g rocket leaves
Salt and black pepper

Method

  1. Preheat the oven to 200c/Gas 6. Place the sweet potato, celeriac, carrot, garlic (if not on gut plan) in a large shallow roasting tin. Drizzle them with a tablespoon of the oil and season with salt and pepper, then roast for 15 minutes.
  2. Add the beetroot to the roasting tin and nestle the chicken thighs in among the vegetables. Drizzle with the rest of the oil and scatter over the lemon zest, a squeeze of lemon juice and the thyme and season well. Roast the other (unsqueezed) lemon half in the tin, cut-side up. Roast on the top shelf of the oven for 30 minutes.
  3. Turn the oven up to 220c/Gas 7. Sprinkle the apple cider vinegar over the vegetables and roast for another 5-10 minutes. The vegetables should be beautifully tender and the chicken cooked through with lovely crispy skin. Scatter with rocket leaves before serving.

Taken from Davina McCall’s “Sugar-free in a hurry” collection of recipes.

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