Mediterranean Roast Chicken with Lemon and Thyme
- Prep: 15m
- Cook: 50m
- Serves: 4
This delicious and easy-to-make roast chicken recipe is flavored with thyme and lemon - use organic stock paste or cubes!
Method
- Heat the oven to 200°C/180°C fan/gas mark 6.
- Mix the stock paste with the olive oil, lemon zest, the juice of half a lemon and thyme.
- Put the chicken and potatoes in a large baking tray, spoon over the stock mix and rub all over, making sure the chicken and potatoes are evenly coated. Roast in the oven for 50 minutes.
- Add the tomatoes to the tray, basting everything with the cooking juices, and cook for a further 10 minutes or until the chicken juices run clear and the skin is crisp.
- Squeeze over the remaining lemon juice, scatter over the parsley and serve with the crusty bread to mop up the juices.
- Recipe: Kallo
Ingredients
All to be sourced organic where possible
- 1 tbsp Kallo Organic Chicken & Rosemary Stock Paste
- 2 tbsp olive oil
- 1 lemon, zest and juice
- 4 sprigs thyme, leaves picked
- 4 large or 8 small chicken thighs, skin on
- 1kg waxy potatoes, cut into chunks
- 300g cherry tomatoes on the vine
- ½ bunch parsley, roughly chopped
- Crusty bread, to serve