This hearty chicken roast is gluten-free and ready in just 45 minutes, perfect for busy weeknights.
Ingredients
- 70g butter, chopped, at room temperature
- 1/4 cup fresh coriander leaves, finely chopped
- 1 tablespoon finely chopped fresh green chilli
- 2 teaspoons finely grated fresh ginger
- 1 lime, rind finely grated, juiced
- 2 bunches baby carrots, trimmed, scrubbed
- 1 red onion, cut into wedges
- 2 teaspoons honey
- 4 (about 1kg) chicken supremes, French-trimmed
- 200g green beans, trimmed
Method
- Step 1Preheat oven to 200°C/180°C fan forced. Line 2 baking trays with baking paper. Place the butter, coriander, chilli, ginger and lime rind in a bowl and use a wooden spoon to beat until combined.
- Step 2Combine the carrot, onion, honey, 3 tsp of the butter mixture and 2 tablespoons lime juice in a bowl. Season. Place on 1 prepared tray. Roast on top oven shelf for 12 minutes.
- Step 3Meanwhile, heat a large non-stick frying pan over medium-high heat. Spray the chicken with oil. Season. Cook, skin-side down, for 4 minutes or until golden. Turn and cook for 3 minutes. Transfer to the second prepared tray. Top each piece of chicken with 1 teaspoon butter mixture.
- Step 4Roast chicken on the lower oven shelf for 15-18 minutes or until cooked through. Keep warm.
- Step 5Increase oven to 220°C/200°C fan forced. Add beans to the vegie tray. Toss to coat in pan juices. Roast for a further 6-8 minutes or until beans are tender-crisp. Serve chicken with the vegies. Top with remaining butter.
- High protein
- Low carb
- Low sodium
- Lower gi
Nutrition
2415 kj
Energy
34g
Fat Total
15g
Saturated Fat
4g
Fibre
59g
Protein
273mg
Sodium
7g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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