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Lemon Roast Chicken with Mega Veggie Salsa and Feta and Roast

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Ingredients

Lemon Roast Chicken
1 Packet of George & Jo's Free range Chicken thighs, skin on bone out.
1 Zest of a lemon and a squeeze of juice
6 Baby potatoes Halved
6 Yams
1 Bulb of garlic cut in half
½ of a Yellow pepper sliced
Oil
Salt & Pepper
Mega Veggie Salsa
½ Carrot Peeled
2 Large florets of Broccoli
2 Large florets Cauliflower
1/8 Red Cabbage
2 Spring Onions
Feta dressing
100gms Feta Crumbled Up
2 heaped tsp Sour Cream
Squeeze of Lemon Juice
2 Tbsp Water To thin
Salt & Pepper
Large handful of mint
The roasted garlic bulb from the tray bake

Lemon Roast Chicken with Mega Veggie Salsa and Feta and Roast

  • Medium

Ingredients

  • Lemon Roast Chicken

  • Mega Veggie Salsa

  • Feta dressing

Directions

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Garlic Dressing – Serves 4-6

Fast, fresh packed with healthy power

Steps

1
Done

Place chicken, yams, peppers, garlic and potatoes onto a large Tala roasting tray, season with salt & pepper, drizzle with oil, zest the lemon over and a squeeze of lemon juice, ensure all is massaged into the veg and chicken then into a hot oven (180deg) for 25mins, give the tray a shake a couple of times during cooking.

2
Done

One at a time use Zyliss Easy Pull or food processor to finely chop the veg, putting all into a bowl, ready to be dressed.

3
Done

Place all into the Zyliss Easy Pull, or the food processor, including squeeze out the roasted garlic cloves into the dressing and process till smoothish…a few lumps make it interesting.

4
Done

Dress the veggie salsa and mix till covered, saving a small amount of dressing for the finish of the dish, then plate the chicken and potatoes, top with veggie salsa followed by another spoonful of dressing and a sprig of mint.

The Cafe

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Salmon Fish Cakes
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Thai Beef Rolls
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