Lemon roasted chicken, asparagus & red potatoes
Lemon, oregano and bay leaves bring a delicious citrus-herb flavour to this simple weeknight chicken dish. Seasoning food with herbs, spices and citrus fruit has long been a favoured method to making bland healthy food tastier. The addition of red potatoes and asparagus, both lower-calorie and nutritious, round off this well balanced roast dinner.
LEMON ROASTED CHICKEN, ASPARAGUS & RED POTATOES
Serves 4
8 chicken pieces, skin on, bone in
500g baby red potatoes
400-500g asparagus, bottoms snapped off
4 whole cloves garlic, skin on
1 red onion, peeled and quartered
2 lemons, juiced
2 bay leaves, halved
2 tablespoons extra virgin olive oil
1 generous teaspoon dried oregano
1 teaspoon sea salt
Freshly ground black pepper
Preheat oven to 190 degrees C. Place the chicken (skin up), red potatoes (halved if they are a bit big), onion, and garlic in a large glass roasting dish. Add seasonings and pour over the lemon juice and olive oil. Toss lightly to coat.
Cover loosely with baking paper and bake for 1 hour. Add the asparagus tucking them in between or underneath the chicken and potatoes so they don’t burn. Cover with baking paper and roast for another 30 minutes until cooked through and crispy on top.
Note: slow roasting chicken covered with baking paper creates a beautifully crispy and tender chicken and potatoes. If you’d like it crispier on top, roast uncovered for a few more minutes.
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