Roasted Chicken with thyme, red onions and butternut squash

by Anne Myers-Wright RD/APD

Posted on Dec 5, 11:24 AM in . No comments.

One of the things Ive never been able to get quite right is the perfect roast chicken. This is a cheat’s roast chicken, using chicken pieces, that works every time and comes out looking fabulous and tasting great. You can reduce the fat content by making sure you choose skinless chicken pieces (or ask your butcher to do it for you). A lovely meal for the evening or as a sunday lunch.


  • Finely grated zest and juice or 1 lemon
  • 1 clove garlic roughly chopped
  • 1 tbsp lemon thyme leaves
  • ¼ cup chopped flat leaf parsley
  • 2 tbsp olive oil
  • 1.5 kg skinless chicken drumstick and thighs on the bone (trim)
  • 4 red onions, peeled and halved
  • 600g butternut squash, peeled and cut into 4 cm pieces


Preheat oven to 180degrees (360F)
Place lemon zest, lemon juice, parsley and half the oil into a food processor and blend until smooth. Grease a large oven proof baking dish with the remaining oil; arrange chicken pieces in the dish and spoon on herb mixture. Rub mixture into chicken pieces and season lightly. Add onions and squash to dish and cover with foil. Roast for 20 minutes, remove foil, and baste chicken with juices and bake for a further 40 minutes.
Serve with steamed greens or a salad.

(serves 4)

Tags: Chicken, Low Fat, Roast, Sunday Lunch

About the author

Anne Myers-Wright

Anne Myers-Wright RD/APD

Anne is a Health Professions Council (HPC) registered dietitian (RD), an Accredited Practicing Dietitian (APD- Australia), a fellow of the Higher Education Academy (FHEA), a member of the British Dietetic Association, The Nutrition Society and of The Dietetics Association of Australia.


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