Roasted Lemon Thyme Chicken with Root Vegetables

  • By Amanda Li
  • 14 Jul, 2016

A staple recipe in my household due to its simplicity and ability to create 2 meals in one! Transform the leftover root vegetables into a creamy soup by pureeing it with some broth.

3-4 lb whole organic chicken*
1 large lemon, halved
3 cloves garlic, peeled
4 shallots, peeled  
1 large orange-fleshed sweet potato, cut into 1 ½ inch pieces**
1 large white-fleshed sweet potato, cut into 1 ½ inch pieces**
2 parsnips, peeled & cut into 1 ½ inch pieces**
3 sprigs thyme***
2 tbsp extra virgin olive oil  
To taste sea salt & freshly cracked black pepper

*Can be substituted with pre-cut chicken thighs, drumsticks and/or breasts. **Feel free to swap in other root vegetables such as red-skinned mini potatoes, celeriac, butternut squash, turnip or carrots.

PROCEDURE

Step 1

If using pre-cut chicken, proceed to step 2. Butcher the chicken into individual pieces – wings, breasts, thighs and drumsticks. Reserve the backbones for homemade stock.

Step 2

Preheat oven to 400F and line a large baking tray with parchment paper. Combine all the ingredients together and toss to coat with oil, salt and pepper.

Step 3

Roast for 40-45 minutes or until vegetables are fork tender. Using a pair of tongs, squeeze the lemon juice all over the chicken and vegetables. Serve warm over a bed of leafy greens.

Step 4

If there are any remaining roasted vegetables. Transform it into a delicious creamy soup by pureeing with some vegetable or chicken stock.

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