Lemon Chicken and Root Vegetable Bake Recipe

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Lemon Chicken and Root Vegetable Bake
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  1. Preheat the oven to gas 7, 220C, fan 200°C Put the chicken in a baking dish, then toss all of the vegetables with the garlic and tuck them around the meat. Add the bay leaves, then squeeze the lemon wedges over everything and drop them into the dish. Sprinkle the fennel seeds over the top, drizzle with the oil and season.
  2. Put the dish in the oven and cook for 25 minutes. After 15 minutes, give the veg a stir, then return to the oven for 10 minutes. Serve with some salad leaves, if you like.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 157.99 Kcal (661 kJ)
Calories from fat 53.36 Kcal
% Daily Value*
Total Fat 5.93g 9%
Cholesterol 6.15mg 2%
Sodium 124.27mg 5%
Potassium 372.12mg 8%
Total Carbs 22.86g 8%
Sugars 4.58g 18%
Dietary Fiber 3.7g 15%
Protein 4.53g 9%
Vitamin C 12.8mg 21%
Vitamin A 0.8mg 25%
Iron 1.3mg 7%
Calcium 50.5mg 5%
Amount Per 100 g
Calories 112.44 Kcal (471 kJ)
Calories from fat 37.98 Kcal
% Daily Value*
Total Fat 4.22g 9%
Cholesterol 4.38mg 2%
Sodium 88.44mg 5%
Potassium 264.83mg 8%
Total Carbs 16.27g 8%
Sugars 3.26g 18%
Dietary Fiber 2.64g 15%
Protein 3.22g 9%
Vitamin C 9.1mg 21%
Vitamin A 0.5mg 25%
Iron 0.9mg 7%
Calcium 35.9mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.9
  • 4

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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