Roasted Chili Lemon Chicken

• 4 1/2 tbsp butter, at room temperature
• 2 None lemons, 1 zested and juiced, 1 sliced
• 1 tsp fresh chopped chili
• 2 cloves garlic, minced
• 1 None medium chicken, quartered
• 4 None large potatoes, peeled, quartered
• 10.5 oz winter squash, cut into wedges
• None None olive oil, for drizzling
• None None mixed greens, to serve
• None None salad leaves, to serve

1. Preheat oven to 400u0b0F.
2. In a small bowl, combine butter, lemon zest, chili and garlic. Season to taste. Rub over chicken skin.
3. Arrange lemon slices in the base of large baking dish. Top with chicken, skin-side up. Pour lemon juice and 1/2 cup 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.
4. In a separate baking dish, toss potatoes and squash with olive oil and season to taste. Bake for 45-50 mins, until golden and tender.
5. Serve chicken with potatoes, squash and mixed greens. Drizzle with pan juices.

butter, lemons, chili, garlic, chicken, potatoes, winter, olive oil, mixed greens, salad leaves

Taken from recipes-plus.com/api/v2.0/recipes/30267 (may not work)