Roast Lemon Chicken

• Ingredients
• Nutrition

• 2 lemons, rind finely grated, juiced
• 2 tablespoons olive oil
• 2 tablespoons rosemary leaves, chopped
• 3 garlic cloves, crushed
• 4 chicken Marylands
• 3 zucchini, halved lengthwise, quartered 
• 2 large parsnips, peeled, quartered
• 1 large red capsicum, deseeded, sliced
• 2 red onions, peeled, cut into wedges
• 400g chat potatoes, halved

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Method

• Method
• Notes

1. Step 1
   Preheat oven to 210°C. Combine lemon rind, juice, oil, rosemary and garlic in a large bowl. Add chicken and turn to coat.
2. Step 2
   Combine vegetables in a roasting pan. Place chicken on top. Spoon over remaining oil mixture. Season with salt and pepper.
3. Step 3
   Roast chicken and vegetables for 40 minutes. Transfer chicken to a plate and cover. Roast vegetables further 10 minutes.
4. Step 4
   Place chicken and vegetables on plates. Spoon over pan juices. Serve.