- 0:15 Prep
- 0:30 Cook
- 4 Servings
- Capable cooks
Serve our rosemary coated roast chicken with an assortment of roast vegetables for a complete family meal.
Ingredients
- 4 small (about 300g each) chicken marylands
- 1/4 cup fresh rosemary leaves
- 1 tablespoon olive oil
- Salt & freshly ground black pepper
- 1 (about 350g) swede, peeled, halved, cut into 1cm thick slices
- 2 large (about 200g each) carrots, peeled, cut into 2cm thick batons
- 4 yellow button squash, halved
- 25g butter, at room temperature
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh continental parsley
Method
- Step 1Place an oven rack in the highest position in the oven. Preheat oven to 230°C. Place the chicken in a roasting pan. Sprinkle with rosemary and drizzle with half the oil. Season with salt and pepper. Bake on the top shelf of preheated oven for 25 minutes or until brown and cooked through.
- Step 2Meanwhile, arrange swede, carrot and squash in a roasting pan. Drizzle with remaining oil, and season with salt and pepper. Bake in oven for 20 minutes or until golden brown and tender.
- Step 3Combine the butter, chives and parsley in a small bowl. Place chicken on serving plates and top with a spoonful of the herb butter. Serve immediately with roast vegetables.
- High fibre
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1741 kj
Energy
19g
Fat Total
7g
Saturated Fat
10g
Fibre
41g
Protein
167mg
Cholesterol
215.16mg
Sodium
14g
Carbs (sugar)
15g
Carbs (total)
All nutrition values are per serve
Notes
Leftovers: Use the rosemary sprinkled on roast vegetables.
- Author: Jane Charlton
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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