Lemon Herbed Roast Chicken
Lemon Herbed Roast Chicken
1 whole chicken
1 lemon, cut into quarters
1 Tbs fresh parsley
1 sprig oregano
1 Tbs organic butter
80gm mixed salad leaves
2 radishes, thinly sliced
50gm mixed sprouts
1 Tbs olive oil
1 tsp apple cider vinegar
Pre heat the oven to 180°. Grate the zest off half of the lemon.
Mash the lemon zest, parsley and oregano into the butter. Rub the butter mixture over the chicken and place the lemon that was used for the zest inside of the chicken.
Place the chicken on a lined baking tray and place it in the oven.
Cook the chicken for 30 minutes for every 500gm of chicken.
Once the chicken is cooked through, remove it from the oven and let it rest for 5 minutes.
Toss together the salad leaves, radish and sprouts. Stir together the olive oil, vinegar and a few spoon of cooking juice from the baking tray. Drizzle this dressing over the salad.
Serve the chicken with the side of salad.
Serves 2 , with left over chicken.
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