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Ingredients
- 40 g extra virgin olive oil, plus extra to drizzle
- 1 ½ lemons, zested and juiced, reserve skin and flesh to roast
- 3 sprigs fresh thyme, leaves only, plus 3 extra sprigs
- 1 tsp sea salt, plus extra to season
- 1 whole chicken (approx. 1500-1800 g)
- 1 sprig fresh rosemary
- 200 g butternut pumpkin, peeled and cut into pieces (2 cm)
- 1 red onion, cut into wedges
- ground black pepper, to season
- 400 g water
- 600 g potatoes, skin on, thinly sliced (5 mm - see Tip)
- 1 zucchini, cut into slices (5 mm)
- 1 red capsicum, cut into thin strips
- 2 fresh bay leaves
- 2 tbsp pickled capers
- Nutrition
- per 1 portion
- Calories
- 4179.4 kJ / 998.9 kcal
- Protein
- 68.4 g
- Carbohydrates
- 41.6 g
- Fat
- 61.7 g
- Saturated Fat
- 16.2 g
- Fibre
- 7.2 g
- Sodium
- 832.7 mg
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