Citrus-spiked chicken with roasted red onions
Spike up your chicken with a citrus tang - and make it low-fat by removing the skin before you cook
Light-but-lovely lemon & sage roasties
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 1kg Desiree or King Edward potatocut into 3cm chunks
- 2 ½ tbsp rapeseed oil
- large pack sageleaves
- 2 lemons1 zested
Nutrition: per serving (6)
- kcal164
- fat5glow
- saturates0g
- carbs27g
- sugars1g
- fibre3g
- protein4g
- salt1g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of boiling salted water for 6 mins. Drain and steam dry.
step 2
Tip the oil into a roasting tin. Add the potatoes, sage, seasoning and lemon zest, and toss everything together. Cut the lemons into quarters, and nestle among the potatoes. Roast for about 1 hr, turning every so often, until crisp. Use tongs to squeeze over the juice from the roasted lemon wedges, then serve.
