One Pan Lemon Rosemary Chicken

One Pan Lemon Rosemary Chicken with Roast Vegetables

BY MICHELLE NIELSEN

PELVIC PAIN FOUNDATION OF AUSTRALIA

 

Ingredients

  • 1kg chicken pieces or drumsticks 
  • 3 large lemons  
  • 1 red onion 
  • 1 whole bulb garlic cut in half 
  • 200g pumpkin (skin on) 
  • 200g sweet potato (skin on) 
  • 200g potato (skin on) 
  • 2 carrots (skin on) 
  • ½ cup honey 
  • ½ cup extra virgin olive oil 
  • 4 sprigs of rosemary  
  • Salt and pepper  

Directions

  1. Preheat your oven to 200C. 
  2. Chop potato, sweet potato and pumpkin into roughly 5cm cubes. Quarter carrots. Chop onion into wedges and cut garlic bulb in half, crossways. 
  3. Add potato to the pot and cover with water and bring to the boil on the stove. After it has boiled for a few minutes add the sweet potato and carrot. Once parboiled, drain and chuff the vegetables (rough them up – it makes them extra crispy). 
  4. While the vegetables are parboiling, cut one of the lemons into thin slices. Divide chicken between 2 large baking dishes, spread out and top with lemon.  
  5. Arrange parboiled vegetables, pumpkin, onion and garlic (cut side up) in baking dishes, around the chicken.  
  6. Juice 2 remaining lemons. Whisk lemon juice, honey, olive oil, salt and pepper until combined. Pour evenly over chicken and vegetables. Remove rosemary leaves from sprigs and scatter over top.
  7. Cover trays with foil and roast for 50 minutes.  
  8. Remove foil from trays and roast for another 20 minutes or until nicely browned and cooked through.  
  9. Strain off pain juices, pour into a saucepan and simmer until slightly reduced.  
  10. Serve chicken and roast veg with sauce drizzled over the top. This dish is lovely with steamed green vegetables too.