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Roasted lemon thyme chicken

Roasted lemon thyme chicken

Serving size: Serves 4
Cooking time: More than 1 hour
Course: Main
Favourite flavours: Chicken

Roasted lemon thyme chicken
INGREDIENTS

1 bunch fresh lemon thyme
750g kipfler potatoes, scrubbed, halved
1 cup (250ml) chicken stock
8 (1.4kg) chicken pieces
METHOD

1. Preheat oven to 200°C (180°C fan-forced). Oil large shallow baking dish.
2. Finely chop 2 teaspoons of the thyme; reserve remaining sprigs.
3. Place the potato in the dish; pour over the stock, sprinkle with thyme sprigs. Roast, uncovered, for about 20 minutes.
4. Meanwhile, combine chicken and chopped thyme; season with salt and freshly ground black pepper.
5. Remove dish from oven; place chicken on top of potato. Cover dish with foil; roast 20 minutes. Uncover; roast a further 30 minutes or until chicken is cooked and potato is tender.

Not suitable to freeze or microwave.

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Tip: Try "lamb & potato" or "Low GI"
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