Roasted chilli lemon chicken for $10

Serving size: Serves 4
Cooking time: More than 1 hour
Special options: Low cost / value
Course: Lunch, Main
Favourite flavours: Chicken, Spicy

Feed 4 for $10 or less with the Woman's Day budget weekday meal planner!

INGREDIENTS

60g butter, at room temperature
2 lemons, juice and finely grated zest of 1, the other sliced
1 teaspoon chopped chilli
2 garlic cloves, crushed
No. 14 chicken, quartered, washed, dried
½ cup water
4 large potatoes, peeled, quartered
300g pumpkin, cut into wedges
Salad leaves, to serve

METHOD

Preheat oven to hot, 200°C.
In a small bowl, combine butter, lemon zest, chilli and garlic. Season to taste and mix well. Rub chilli butter all over the skin of the chicken.
Arrange lemon slices over the base of a large baking dish and top with the chicken, skin-side up. Pour combined lemon juice and water over chicken. Bake for 1 hour, basting regularly, or until juices run clear when a skewer is inserted into the thickest part of the thigh.
Meanwhile, place potatoes and pumpkin in a separate baking dish. Drizzle with olive oil and season to taste. Bake for 45-50 minutes, until golden and tender.
Serve chicken with potatoes and pumpkin, and drizzle with pan juices. Accompany with salad leaves.

Top tip
If liked, use prepared chicken pieces.

For our full budget weekday meal planner and shopping list, see this week's Woman's Day (on sale March 30).

MESSENGER