Lemon and thyme roast chicken

This Sunday roast-style meal sits on the lighter side with boiled potatoes, broccoli and peas topped with roasted garlic and lemon slices

  • 15 mins preparation
  • 1 hr cooking
  • Serves 4
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Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe on 21 March 2016. For details and a full breakdown of meal costs, see
Feed Four for $15 hub Click here


Lemon and thyme roast chicken
  • 1 kilogram chicken pieces
  • 2 lemons, sliced
  • 1 bulb garlic, halved horizontally
  • 2 teaspoon dried thyme
  • 800 gram potatoes, peeled and halved or quartered
  • 1 broccoli, cut into florets
  • 1 1/2 cup frozen peas
Pantry items
  • 60 gram butter
  • 2 tablespoon oil
  • salt and pepper to taste


Lemon and thyme roast chicken
  • 1
    Preheat oven to 180°C. Place chicken pieces in a roasting pan. Place lemon slices and garlic among chicken pieces. Sprinkle over thyme and dot 30g of butter over the top. Drizzle over oil, season with salt and pepper and bake in oven for 45-60 minutes until the chicken is cooked through and juices run clear.
  • 2
    Place potatoes in a pan of cold salted water and bring to the boil. Cook potatoes until just soft (about 20 minutes). Remove pan from heat and drain off the water.
  • 3
    Bring a medium-sized pot of salted water to boil. Place broccoli in boiling water and after a minute add peas. Cook vegetables 2-3 minutes further or until broccoli is just soft. Remove pan from heat, drain off the water and add remaining butter and potatoes. Shake the pan to coat the vegetables.
  • 4
    Serve chicken and lemon slices with the vegetables.