Lemon chicken with Brussels sprouts and grape salad

This delicious lemon chicken recipe sees tender oven baked chicken, cauliflower purée, crunchy Brussels sprouts and sweet grapes come together beautifully to create a healthy, flavourful dinner

  • 10 mins preparation
  • 1 hr 10 mins cooking
  • Serves 4
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  • 1 lemon, thickly sliced
  • 2 kilogram chicken, butterflied
  • 2 tablespoon olive oil
  • 30 gram butter
  • 1/2 cauliflower, trimmed, chopped
  • 1/2 bulb garlic cloves, peeled, bruised
  • 1 cup chicken stock
  • 1 tablespoon lemon juice
  • 500 gram Brussels sprouts, trimmed, halved
  • 100 gram red grapes, sliced
  • 30 gram shaved pecorino cheese


  • 1
    Preheat oven to hot, 200°C. Line a large oven tray with baking paper.
  • 2
    Arrange lemon slices on tray and top with chicken. Rub with half the oil and season. Bake for 1 hour until cooked.
  • 3
    In a large, heavy-based saucepan, melt butter on medium. Sauté cauliflower and garlic for 6-8 minutes. Add stock and bring to the boil. Simmer, covered, for 15-20 minutes until tender. Cool, then transfer to a blender. Purée with lemon juice. Season and keep warm.
  • 4
    Toss Brussels sprouts with remaining oil. Preheat a barbecue or chargrill pan on high. Grill sprouts for 2-3 minutes each side until tender. Cool slightly. Season to taste, then toss with grapes and cheese.
  • 5
    Serve chicken with cauliflower purée and warm Brussels sprout salad.