Lemon and garlic chicken traybake
serves
4
This fresh and nourishing chicken dish brings the zing with lemon, while garlic, leek and artichoke hearts add an irresistibly moreish flavour. Healthy greens round out the perfect midweek meal.
Ingredients (10)
- 2½ tbs lemon-infused extra virgin olive oil, plus extra, to drizzle
- 2 tbs finely grated lemon zest and juice, plus 1 lemon, thinly sliced
- 4 garlic cloves, crushed
- 1 tbs lemon pepper
- 1.6kg whole chicken, butterflied
- 3 x 280g jars baby artichoke hearts, drained, halved lengthways
- 12 baby leeks, trimmed (substitute long green shallots or spring onions)
- 8 sprigs thyme
- ½ bunch each green and purple kale (from greengrocers, substitute more green kale), leaves picked, torn
- ⅓ cup (80ml) sherry or balsamic vinegar
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 200°C/180°C fan-forced.
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2.Place oil, lemon zest, juice, garlic, lemon pepper and a pinch of salt flakes in a large bowl and stir to combine. Add chicken and, using hands, rub mixture all over chicken (see notes).
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3.Scatter artichoke, leek and thyme over the base of a large baking dish. Top with lemon slices, then chicken, skin-side up. Bake for 50-55 minutes, until chicken is golden and cooked through. Rest for 10 minutes.
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4.Meanwhile, place kale in a large bowl with vinegar and drizzle with extra oil. Season and toss to combine. Stand until chicken is ready to serve (see notes).
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5.To serve, quarter chicken and divide among serving plates, with baked vegetables and kale on the side.
Recipe Notes
If time permits, marinate chicken for 8-12 hours. Marinating kale in vinegar softens it and reduces bitterness.
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