Keep dinner fast, interesting and tasty with these bulk-buy items.
Ingredients
- 1 tablespoon balsamic vinegar
- 2 garlic cloves, crushed
- 1/4 cup olive oil
- 1 bunch beetroot, trimmed, peeled, cut into thin wedges
- 2 carrots, peeled, halved, cut into 3cm pieces
- 2 medium red onions, cut into wedges
- 1.5kg mixed chicken pieces, trimmed
- 2 tablespoons chopped fresh rosemary leaves
Method
- Step 1Preheat oven to 220ºC/200ºC fan-forced. Combine vinegar, garlic and 2 tablespoons oil in a jug. Place beetroot, carrot and onion in a roasting pan. Toss through vinegar mixture. Roast for 10 minutes.
- Step 2Meanwhile, using a sharp knife, cut slits in chicken. Heat remaining oil in a frying pan over medium-high heat. Cook chicken in batches, turning, for 10 minutes or until browned. Add to roasting pan.
- Step 3Top with rosemary. Season with salt and pepper. Roast for 20 to 25 minutes or until chicken is cooked through and vegetables are tender. Serve.
- High protein
- Low carb
- Lower gi
Nutrition
2572 kj
Energy
26g
Fat Total
6g
Saturated Fat
5g
Fibre
79g
Protein
262mg
Cholesterol
528.52mg
Sodium
13g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
Notes
Timesaver tip: Cutting slits in the chicken helps it cook faster and absorb more flavour.
About this recipe: We used a combination of chicken drumsticks, wings and chicken thigh cutlets with the skin on. They’re available from the supermarket deli or the fresh meat and poultry section.
- Author: Jenny Fanshaw
- Image credit: Steve Brown
- Publication: Super Food Ideas
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