A one-pan wonder that's just perfect for sunny Sunday dinners, this tray bake chicken recipe is packed with zingy lemon and punchy garlic. Turn left overs into a week night soup - simply simmer shredded cabbage, spring onions and peas in stock, and add the left over roast chicken and Jersey Royals. Serve with two portions of vegetables on the side.
Lemon and herb roast chicken with creamy hollandaise
Ingredients
4
servings
-
- 2,5
- 1
- 5
- 1 tsp
- 5 tbsp
- 2 tbsp
- 2 tbsp
- 2 tbsp
- 1 kg
- 200 g
-
To serve
- 1 pack
- 1 tbsp
- 1 tbsp
- 1 tbsp
- 0,5
- 1 bag
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Preparation
1. Add the lemon juice to a roasting bag and place the chicken inside, stuffing a squeezed lemon into the cavity for extra zing. Add the garlic cloves for punch, thyme, 3 tbsp of olive oil and the fresh herbs to the bag. Season well, seal and place in a pan and chill overnight.
2. Preheat the oven to 200ºC/180ºC fan/gas mark 6. Drain the chicken from the bag and nestle into a greased baking tray with the garlic bulbs. Roast for 1 hour, basting regularly, then add the potatoes, rosemary, remaining oil and reserved lemon. Cook for 30 minutes, add the broccoli for bite and cook for 10 more minutes.
3. To serve, stir the remaining fresh herbs and lemon juice through hollandaise for creaminess, and season well. Drizzle over the warm chicken and potatoes with bread and salad on the side.
