For lemon roast chicken
1. Preheat oven to 180° C.
2. Place the chicken in a baking pan.
3. Pour over all the COOK at HOME cooking sauce and stir well, so it covers everything.
4. Bake for 35’-45’ until chicken is tender.
For baked vegetables
1. Chop the vegetables into large slices, place in a bowl, season with salt and pepper and sprinkle a little of olive oil.
2. Place the vegetables over baking paper, and cook at preheated oven at 220° C for 15 minutes. Once ready, add the balsamic cream on top.
Serving suggestion
Serve the chicken with the roasted vegetables.
For lemon roast chicken
• 1 whole chicken ~1,5kg, cut into 6-8 pieces
• 1 COOK at HOME cooking sauce for lemon roast chicken
For baked vegetables
• 1 green bell pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 1 zucchini
• 100g oyster mushrooms
• 200g broccoli in bouquets
• 1 onion, sliced
• 2 tbsp. balsamic cream
• Some olive oil
Tip: For even crispier crust, sprinkle over the chicken grated pistachios while cooking, and kefalotyri cheese the last 20 minutes of baking.
