Roast Chicken with Courgette and Cranberry Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

Cranberries and courgettes are an interesting contrast in this low-fat sauce.


  • 1 lemon
  • 1.5–1.75 kg(3½–4lb) fresh chicken Olive oil, to smear


Heat the oven to gas 6/200°C/400°F. Squeeze the lemon juice into a saucepan. Put the lemon skin in the body cavity of the chicken. Sprinkle the chicken with salt and pepper and smear with olive oil. Then roast in the centre of the oven for 1–1¼ hours.

Meanwhile, prepare the sauce. Add the garlic to the lemon juice in the saucepan. Add the chicken stock to the saucepan with the oregano.