Roasted chicken Marylands with vegetables

Your diet is a bank account. Good food choices are good investments – Bethenny Frankel


4 chicken Marylands

4 carrots

2 potato – cut into serving pieces

1 zucchini – cut into serving pieces

1 sweet potato – cut into serving pieces

1 red onion – cut into slices

2 tsp vegetable oil

1/2 tsp salt

1 tsp of pepper

1 lemon – cut into slices

25g butter

1 piece of rosemary for taste


1. Heat your oven to 180C fan-forced. Add the Marylands to a baking dish with the oil and toss to coat, then arrange skin-side up in a single layer. Sprinkle with salt, pepper and squeeze over the juice of the lemon slices. Add all the cut vegetable to the baking tray and then put the squeeze lemon slices on top across the tray. Bake for 45 minutes.

2. Microwave the butter for 15 seconds until liquid, brush over the top of chicken. Add the rosemary and bake for a further 15 minutes.

3. Rest for 10 minutes and serve


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