Roasted Lemon, Rosemary and Garlic Chicken
Tray with Potatoes
Crispy, tangy and oh-so delicious!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
30 min
Crispy, tangy and oh-so delicious!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
Ingredients
Dressing
Honey
0 Grams
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Marinate chicken
Place the chicken legs in a mixing bowl. Squeeze in the juice of half of the lemon. Cut the remaining lemons to wedges and add to the bowl. Peel and mince garlic and mix with the chicken. Add oil, salt, pepper, oregano and finely chopped rosemary. Mix well.
2 Prep veggies
Preheat the oven to 220°C. Peel and cut potatoes to thin wedges. Rinse and slice leeks. Pour the chicken, potatoes and leeks onto a wide oven casserole or to an oven tin lined with baking paper Toss everything well together and roast in the oven for about 35-40 minutes or until the chicken is cooked through and the potatoes are tender.
3 Mix dressing
In a small bowl, mix together mustard, olive oil, apple cider vinegar, honey and black pepper.
4 Make salad
Rinse and chop Romaine lettuce. Peel pears and cut to slices. Serve as a side with the dressing.
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