2 onions, cut into wedges
4 garlic cloves
4 sprigs rosemary
Olive oil spray
150ml dry white wine
350g diced butternut & sweet potato
200g celeriac, peeled and cut into cubes
2. Spread the remaining lemon quarters, onion wedges, garlic and rosemary around the chicken. Add the wine and a splash of water. Tightly cover the tray with foil and roast in the oven for 10 minutes. Add the rest of the vegetables to the tray and spray with oil. Re-cover the tray with foil and return to the oven for 20 minutes.
3. Remove the foil and roast the chicken and veg for another 35-40 minutes, until the juices run clear when a skewer is inserted into the thigh. Remove the chicken and cover with foil to rest. Return the vegetables to the oven for another 10 minutes.
4. To serve, thickly slice the chicken and serve with the vegetables. Pour a little of the juice from the roasting tray over each plate.
Note: I’ve calculated the Weight Watcher’s points for this recipe myself. You might like to double check before you track. I’m not responsible for any weight gain other than my own!!
I occasionally modify recipes after the original post is published: if so I’ll make that clear.
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