Roast chicken.

1. Set oven to 220ºC. Grate lemon zest and mix with picked thyme leaves (see notes), 2 tbsp oil, salt and pepper. Slash chicken in 3-4 places and rub with half of the lemon mixture. Place on a lined oven tray and roast for 25 minutes.

2. Boil the kettle.
Wedge potatoes and toss with remaining lemon mixture and 1 cup hot water in a lined dish. Cook in the oven for 20-25 minutes or until golden and cooked through.

3. Chop basil leaves and combine juice from 1/2 lemon, 1/2 tsp sugar, 1 crushed garlic clove and 3 tbsp olive oil. Season to taste with salt and pepper.

4. Trim and wedge lettuce, halve cherry tomatoes and snow peas. Slice capsicum. Arrange on a platter and drizzle with dressing (alternatively serve dressing on the side).

5. Serve roast chicken with potato wedges and salad. Cut remaining lemon into wedges to serve on the side.

Lemon 1
Thyme 1/2 Packet *
Chicken Chops 4-Pack
Baby Potatoes 800g
Basil 1/3 Packet *
Gem Lettuce 2 *
Cherry Tomatoes 1 Packet (200g)
Snow Peas 1/2 Packet (125g) *
Green Capsicum 1

* Ingredient Also Used In Another Recipe

From your pantry:
olive + oil (for cooking), salt, pepper, garlic (1 clove), sugar