Lemony Roast Chicken and Potato

Nutrition per serve

Ingredients

• 2clov garlic
• 300g chat potatoes
• 1pcs corn cob
• 1pcs lemon
• 5g lemon myrtle and pepperberry seasoning
• 300g free-range chicken thigh fillets
• 1bunch parsley
• 50g mixed salad leaves
• 20g sunflower seeds
• 20g miso paste
• 20g butter
• 23ml olive oil
• 10ml honey

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Remove 20g butter from the fridge to soften. Crush or finely chop the garlic. Thickly slice the unpeeled potatoes. Discard the husk and silks from the corn, then cut the cob in half widthwise. Thinly slice half the lemon, then juice the remaining half.
2. Step 2 — Marinate chicken and veg
   Combine the garlic, three-quarters of the lemon myrtle seasoning, 1 tbs olive oil and 2 tsp honey in a large bowl and season with salt. Add the potato, corn and chicken and turn to coat.
3. Step 3 — Roast potato and lemon
   Put the potato and sliced lemon on the lined tray and roast for 15 mins.
4. Step 4 — Roast chicken and corn
   After 15 mins, add the corn and chicken to the tray with the potato and lemon. Roast for a further 12-15 mins until the chicken is cooked through and the vegetables are tender.
5. Step 5 — Toss salad
   Meanwhile, pick the parsley leaves, discarding the stems. Combine 2 tsp lemon juice* and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the parsley, salad leaves and sunflower seeds and toss to combine.
6. Step 6 — Mix miso butter and serve
   Combine the softened butter, miso and remaining lemon myrtle seasoning in a bowl. Dot the miso butter over the chicken and vegetables and serve with the salad.

Allergens

Milk, Soy