Name: Roast lemon & almond chicken with baby vegetables
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 1
Ingredients: 85g (1/2 cup) smoked almonds, finely chopped; 45g butter, at room temperature; 20.00 ml chopped fresh rosemary; 1 tsp finely grated lemon rind; 4 chicken maryland supremes, fat trimmed; 18.20 gm olive oil; 8 small Kipfler potatoes, peeled; 4 small parsnips, peeled, halved lengthways; 1 bunch baby carrots, trimmed, peeled; 2 garlic bulbs, halved horizontally

Roast lemon & almond chicken with baby vegetables

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Prep Time:
30 minutes

Cook Time:
70 minutes

Total Time:
100 minutes

One-pan masterpiece with juicy chicken, caramelized veggies, and roasted garlic. Effortless and impressive - let your oven shine while you bask in the glory.

Ingredients:

85g (1/2 cup) smoked almonds, finely chopped
45g butter, at room temperature
20.00 ml chopped fresh rosemary
4 chicken maryland supremes, fat trimmed
8 small Kipfler potatoes, peeled
4 small parsnips, peeled, halved lengthways
1 bunch baby carrots, trimmed, peeled
2 garlic bulbs, halved horizontally

Instructions:

Preheat the oven to 180°C. Mix almonds, butter, rosemary, and lemon zest in a bowl. Season the mixture. Gently lift the skin of the chicken thighs and stuff each pocket with a quarter of the almond mixture. Secure with toothpicks.
In a roasting pan, heat half of the oil over medium heat. Sear the chicken for 3-4 minutes per side until golden. Surround the chicken with potatoes, parsnip, carrots, and garlic. Drizzle with the remaining oil, season generously, and roast for 50-60 minutes until chicken is cooked and vegetables are tender.

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