One-pot Lemon Chicken with Cavolo Nero
PREP: 10 minutes, plus marinating
COOK: 35 minutes
SERVES: 4
Skill Level: Easy
Nutrition Info (Per Serving)
480kcal Energy
15g Carbohydrate
55g Protein
13g (of which Sugar)
21g Fat
3.6g Fibre
5.3g (of which Saturated Fat)
0.88g Salt
Ingredients
Zest and juice 1 lemon
2 cloves garlic, finely chopped
1 tbsp extra virgin olive oil
2 tbsp clear honey
8 chicken thigh fillets (800g)
1 yellow pepper, thickly sliced (200g)
1 large red onion, thickly sliced (200g)
200g pack sliced cavolo nero
Instructions
- Preheat the oven to 200oC, gas mark 6.
- Place the lemon zest and juice, garlic, oil and honey in a large bowl and season. Add the chicken thigh fillets, stirring to coat evenly. Chill and marinate for 30 minutes.
- Place the chicken and juices with the pepper and onion in a large roasting tin and roast for 20 minutes.
- Place the cavolo nero in a large colander over the sink and pour over a kettle full of boiling water, drain well and stir into the baking tray, positioning the chicken on top and bake for a further 15 minutes until the chicken is cooked throughout.