Roast lemon chicken

A warming one pan winter winner.

4

Servings

Method

Preheat oven to 180ºC.
Place the chicken in a large roasting pan, add garlic, onion, corn and lemon, season and drizzle with olive oil. Add stock.
Roast for 45 min, or until chicken is cooked through and golden. Remove from oven, stir through beans, return to oven to heat through for 5 minutes.
Divide chicken between 4 serving plates and sprinkle with parsley. Serve hot.

roast_lemon_chicken

Ingredients

8 chicken pieces of your choice
1 cup chicken stock
400g tin red kidney beans, rinsed and drained
1 onion, cut into 8 wedges
2 sweetcorn cobs, halved
4 garlic cloves
1 lemon, cut into 8 quarters
Sea salt and black pepper
Oil for drizzling
½ bunch flatleaf parsley, chopped

Cooking Conversions

1 tablespoon (tbsp)	=	3 teaspoons (tsp)
8 tablespoons (tbsp)	=	0.5 cup
16 tablespoons (tbsp)	=	1 cup
1 cup	=	48 teaspoons (tsp)
1 cup	=	8 fluid ounces (fl oz)
2 cups	=	1 pint (pt)
4 cups	=	1 quart
1 gallon (gal)	=	4 quarts
16 ounces (oz)	=	1 pound (lb)
1 milliliter (ml)	=	1 cubic centimeter (cc)
1 inch (in)	=	2.54 centimeters (cm)

Sliced-Orange

U.S. to Metric

CAPACITY		WEIGHT
1/5 teaspoon	1 milliliter	1 oz	28 grams
1 teaspoon	5 ml	1 pound	454 grams
1 tablespoon	15 ml
1 fluid oz	30 ml
1/5 cup	47 ml
1 cup	237 ml
2 cups (1 pint)	473 ml
4 cups (1 quart)	0.95 liter
4 quarts (1 gal.)	3.8 liters

Metric to U.S.

CAPACITY		WEIGHT
1 milliliter	1/5 teaspoon	1 gram	0.035 ounce
5 ml	1 teaspoon	100 grams	3.5 ounces
15 ml	1 tablespoon	500 grams	1.10 pounds
100 ml	3.4 fluid oz	1 kilogram	2.205 pounds = 35 ounces
240 ml	1 cup
1 liter	34 fluid oz = 4.2 cups = 2.1 pints = 1.06 quarts = 0.26 gallon