Roast lemon & almond chicken with baby vegetables

Recipes / Meat

Just one pan delivers tender vegies, buttery crisp-skinned chicken and sweet roast garlic. This great "set and forget" recipe means your oven does the work and you end up the hero!

Recipe «Roast lemon & almond chicken with baby vegetables» presented in category Recipes / Meat, to prepare this dish you will need no more 1:10 minutes. To make this dish at home by prescription from the author Gomer would need: 85g smoked almonds, finely chopped, 45g butter, at room temperature, 1 tbsp chopped fresh rosemary, 1 tsp finely grated lemon rind, 4 chicken maryland supremes, fat trimmed , 1 tbsp olive oil, 8 small Kipfler potatoes, peeled, 4 small parsnips, peeled, halved lengthways , 1 bunch baby carrots, trimmed, peeled, 2 garlic bulbs, halved horizontally.

Ingredients:

  • 85g smoked almonds, finely chopped 
  • 45g butter, at room temperature 
  • 1 tbsp chopped fresh rosemary 
  • 1 tsp finely grated lemon rind 
  • 4 chicken maryland supremes, fat trimmed 
  • 1 tbsp olive oil 
  • 8 small Kipfler potatoes, peeled 
  • 4 small parsnips, peeled, halved lengthways 
  • 1 bunch baby carrots, trimmed, peeled 
  • 2 garlic bulbs, halved horizontally 

Instructions

  1. Preheat oven to 180°C. Combine almond, butter, rosemary and lemon rind in a bowl. Season. Run your fingers under the skin of the chicken thighs to loosen and create pockets. Spoon one-quarter of the almond mixture into each pocket. Use toothpicks to secure.
  2. Heat half the oil in a roasting pan over medium heat. Cook the chicken for 3-4 minutes each side or until browned. Arrange the potatoes, parsnip, carrots and garlic around the chicken and drizzle over the remaining oil. Season. Roast for 50-60 minutes or until chicken is cooked through, and the vegetables are tender.