Lemon Chicken with Roasted Potatoes and Red Brussel Sprouts

Chef: Justine Schofield
Serves: 4-6
Time: 1 hour


  • 1 x 1.2kg whole chicken, cut into 8 pieces or 4 drumsticks and 4 thighs, bone in
  • 3 large Desiree potatoes, peeled and cut into 4
  • 1 large tomato, cut into small wedges
  • 3 tbsp olive oil
  • 1 lemon, juiced
  • 1½ tsp dried oregano
  • ½ cup chicken stock or water
  • 2 handfuls of red brussel sprouts
  • Salt and pepper


  • Preheat the oven to 180°C.
  • Place the chicken pieces, tomato wedges and potatoes into a large bowl and coat in the oil and lemon juice. Season generously with salt, pepper and the oregano. Arrange in a large baking tray in one single layer and add the stock or water.
  • Bake for 45 minutes turning halfway.
  • Remove the tray from the oven and add the red brussel sprouts. With tongs, toss in the oil and pan juices and bake for a further 15 minutes.
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