Perfect roast chicken with a side of crunchy potatoes is a traditional favourite at the family table.
Ingredients
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 4 chicken Marylands, trimmed
- 600g chat potatoes, halved
- 250g punnet cherry tomatoes
- 1 lemon, rind finely grated, juiced
- 2 tablespoons flat-leaf parsley leaves, chopped
- 100g rocket leaves
Method
- Step 1Place vinegar, mustard, 1 tablespoon oil, garlic and salt and pepper in a large snap-lock bag. Shake to combine. Place chicken in bag. Shake to coat. Seal bag and refrigerate for at least 4 hours.
- Step 2Preheat oven to 200°C. Tip chicken and marinade into a large roasting pan. Place potatoes, remaining oil and salt and pepper in a second roasting pan. Turn to coat.
- Step 3Place chicken in oven on top shelf and potatoes on shelf below. Roast for 30 to 35 minutes. Turn potatoes and add tomatoes. Roast chicken and vegetables for a further 10 minutes or until chicken is cooked through and potatoes are golden.
- Step 4Combine lemon rind and parsley. Sprinkle over vegetables. Place on plates with rocket and chicken. Drizzle with lemon juice. Serve.
Notes
You will need to marinate 4 hours ahead
- Author: Julie Jansen
- Image credit: Steve Brown
- Publication: Super Food Ideas
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