LEMON & ZAATAR ROAST CHICKEN WITH AMAZING SIDES
Description
Ingredients
For the Chicken
Vegetables
Instructions
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METHOD
Preheat oven to 200c.1.Mix all the ingredients for the marinade in a bowl.2.Rub all over the chicken, inside & out, reserving a tablespoon of the marinade for the onions.3.Stuff the cavity with the onion, parsley & leftover lemon shell.4.Lay it on the rack of the baking tray; roast for 1 hr
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Make the vegetables while the chicken is cooking
5. Mix butternut squash with a little olive oil salt & pepper and put it into roast for 15/20 mins until slightly caramelised & tender.6. Mix the onions with the reserved marinade & roast for 10 mins until slightly crisp on the edges. set aside once done8. Boil potatoes until just done. (5/7 mins)9. Boil broccoli for 1 or 2 mins. Drain & rinse in cold water so it keeps its colour.10. Take the chicken out of the oven after 1 hr; baste with juices11. Add potatoes to the bottom of the tray, sit the rack with chicken on top; roast both for a further 30 mins, basting once after 15 mins
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Assemble your veg while the chicken rests.
12. Mix the cabbage and butternut squash in a bowl. Add 2 tbs of olive oil and the feta and a few grinds of black pepper. Mix well. The crunch of the finely diced cabbage works well against the soft & sweet roasted butternut squash topped off by the creamy salty feta and olive oil. The colour looks stunning!
13. Mix the onions broccoli & potatoes; arrange on a platter. All the flavours blend and melt in your mouth.
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Options and Leftovers
Its a lovely roast to enjoy at the weekend. Just double the veg portions and buy a large chicken if you want to feed 4 or 5 people. You will need to cook the chicken longer of course but the veg should all take the same time.
If there is leftover chicken, there are lots of ideas - just search leftovers on my website and you will see a few options
