METHODPreheat the oven to 200ºC/fan 180ºC/gas 6.
In a large frying pan, heat 1 tablespoon of the rapeseed oil, with the zest of 1 lemon, then add the chicken and sear on each side until lightly golden.
Transfer the seared chicken to a large shallow casserole or ovenproof dish, then add the chopped Butter Gold potatoes, carrots, cherry tomatoes, garlic cloves and lemon wedges to the dish. Scatter with the thyme, then season with ground black pepper and drizzle with the remaining oil.
Toss to coat, then roast for 40 minutes, turning once, or until the vegetables are golden and tender and the chicken is cooked through.
A light recipe of roasted lemon chicken and Butter Gold potatoes – perfect for Easter!
Serves: 4
Preparation: 10 mins
Cooking: 40 mins
400g Albert Bartlett Butter Gold Potatoes
a spray or max 1 tbsp rapeseed oil
4 skinless chicken breasts (halved)
4 large carrots
12 cherry tomatoes
8 garlic cloves (unpeeled)
2 lemons (cut into 8 wedges)
zest of 1 lemon
a few sprigs of thyme (chopped)