Roasted chicken with thyme, red onions & butternut pumpkin

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(2)
Main Meals (Dinners)
4 peopleServes
4
Prep   5 min
Cook   65 min
  • Lemon, 1 lemon(s), finely grated zest and juice
  • Garlic, minced or crushed, 1 teaspoon(s)
  • Thyme, fresh, 1 tablespoon(s)
  • Italian parsley, ¼ bunch(es), chopped
  • Olive oil, 1 tablespoon(s)
  • Chicken breast, lean, raw, 600 g, halved
  • Red onion, 2 medium, peeled and halved
  • Butternut pumpkin, 400 g, peeled and cut into 4cm pieces

Method

Preheat oven to 180°C.

Place lemon zest, lemon juice, garlic, thyme, parsley and half the oil in a blender or food processor and blend until smooth.

Grease a large ovenproof baking dish with the remaining oil, arrange chicken pieces in the dish and spoon on herb mixture. Rub mixture into chicken pieces and season lightly. Add onions and pumpkin to dish and cover with foil. Roast for 15 minutes. Remove foil, baste chicken with cooking juices, and bake for a further 30 to 35 minutes.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1.5
Bread & Cereals0
Vegetables1.8
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Calories282
Protein37.5 g
Total fat7.8 g
- Saturated fat1.6 g
Total carbohydrates12.1 g
- Total sugars10 g
Fibre4.9 g
Sodium86 mg

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