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Sage Thyme and Lemon Roast Chicken
- 4 potatoes, peeled and sliced
- Salt and pepper
- 2 lemons, sliced
- 8 Free range chicken pieces
- 10g fresh sage
- 10g fresh thyme sprigs
- 4 tbs olive oil
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Preheat oven to 200C.
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Lay the sliced potatoes evenly onto a large oven dish, then season with salt and pepper
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Top the potatoes with a single layer of lemon slices.
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Place the chicken, sage, thyme and remaining lemon slices into a bowl along with the olive oil and toss well to coat.
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Place the chicken onto the potatoes and lemons, skin side up, scattering the remaining ingredients over the chicken pieces, then season with salt and pepper.
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Roast in the oven for 1 hour until the chicken is golden and the potatoes are tender and cooked through.
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Serve with a fresh green salad.