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Categories:Viewed: 53 - Published at: 3 years ago
Ingredients
- 3 lb chicken, butterflied
- 3 tbsp olive oil
- 1 None lemon, 1/2 zested and juiced, 1/2 cut into wedges
- 2 cloves garlic, minced
- 1/2 tsp cayenne powder
- 3 1/4 lb potatoes, peeled, quartered
- 1 lb winter squash, deseeded, cut into chunks
- 1 lb frozen baby peas, blanched
- 1/2 lb frozen green beans, blanched
- None None gravy, to serve
Method
- Preheat oven to 350°F.
- Place chicken, breast-side up, on a rack in a roasting pan. Combine 2 tbsp oil, lemon zest, lemon juice, garlic and cayenne and brush over chicken. Add potatoes and pumpkin to a separate baking pan and drizzle with remaining oil and season. Roast for 50-60 mins, until chicken is golden and cooked through.
- Let chicken rest, covered, for 5-10 mins then cut into 4 portions. Serve with roast vegetables, peas, green beans, lemon wedges and gravy.
