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One-dish roast chicken with veg


chicken and veg

Ingredients 15
Servings 4-6
Time 20 min

Ingredients

  • 450
    g
    baby potatoes, scrubbed and halved (if you like)
  • 3
    large carrots, cut into long strips
  • 1
    red onion, cut into wedges
  • ½
    butternut, scrubbed, deseeded and sliced (no need to peel)
  • salt and pepper
  • leaves of 2 fresh rosemary sprigs
  • olive oil
  • CHICKEN
  • 60
    ml
    balsamic vinegar
  • 60
    ml
    water
  • 45
    ml
    brown sugar
  • 10
    ml
    coffee powder
  • salt and pepper
  • 1
    chicken, cut into portions
  • fresh herbs to garnish
 

Method

1 hour
 

Preheat the oven to 190°C.

1. Veg. Mix the veg in a roasting pan,  season with salt and pepper and sprinkle the rosemary over. Add the oil, mix to coat the veg and spread out in a single layer.

2. Chicken. Mix the  vinegar, water, sugar and coffee. Season the chicken with salt and pepper and rub well with the vinegar  mixture.

3. Arrange the chicken on the veg, cover with foil and roast for an hour or until the vegetables are just done. Remove the foil halfway to allow the chicken and veg to become crispy.

Garnish with fresh herbs.

 

 

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2019-04-05 15:48
 
 
 
 
 
 
 
 
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