Recipe

Paleo roast chicken with lemon, rosemary and garlic

Full of flavour, tender, juicy roast chicken pieces are beautiful served straight from the pain with their lemon and rosemary sauce. Add a side of vegetables for a healthy family dinner.

  • 15 mins preparation
  • 1 hr cooking
  • Serves 4
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Ingredients

Paleo roast chicken with lemon, rosemary and garlic
  • 2 lemons
  • 2 tablespoon olive oil
  • 6 sprigs rosemary
  • 2 clove garlic, crushed
  • 4 chicken thigh cutlets, bone in, skin on
  • vegetables, to serve

Method

Paleo roast chicken with lemon, rosemary and garlic
  • 1
    Preheat oven to hot, 200°C. Line an oven tray with baking paper.
  • 2
    Juice 1 of the lemons into a small bowl. Slice the remaining lemon; set aside.
  • 3
    Add oil, leaves from 2 sprigs rosemary and garlic to lemon juice. Add chicken, turning to coat well. Season to taste. Set aside to marinate, at least 30 minutes.
  • 4
    Arrange lemon slices over base of tray. Top with remaining rosemary sprigs and chicken, skin-side up.
  • 5
    Bake 45-50 minutes, basting regularly, until juices run clear when a skewer is inserted into the thickest part of the thigh. Serve with vegetables or salad of choice.

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