Serve these tasty roast chicken marylands with cauliflower and green beans for a complete mid-week meal.
Ingredients
- 1 tablespoon olive oil
- 4 (about 800g) chicken marylands
- 8 kipfler potatoes, washed, halved lengthways
- 1/2 (about 600g) cauliflower, cut into florets
- 2 red onions, cut into wedges
- 1/2 cup (125ml) dry white wine
- 1/2 cup (125ml) Massel chicken style liquid stock
- 1 tablespoon grated horseradish
- 1 tablespoon Dijon mustard
- 1/4 bunch thyme
- Steamed green beans, to serve
Method
- Step 1Preheat oven to 200°C. Heat oil in a roasting pan over medium heat. Add chicken; cook for 2-3 minutes each side or until golden brown. Transfer to a bowl.
- Step 2Add the potatoes to the pan and cook, turning occasionally, for 1-2 minutes or until golden. Transfer to bowl. Add the cauliflower and onion and cook, turning occasionally, for 1 minute or until golden. Return chicken and potatoes to the pan.
- Step 3Combine wine, stock, horseradish and mustard in a jug and pour over chicken. Sprinkle with thyme sprigs and season with salt and pepper. Remove from heat. Roast in oven for 25-30 minutes or until chicken is cooked through. Remove from oven. Serve with steamed green beans, if desired.
- Diabetes friendly
- High fibre
- Low sugar
Nutrition
2156 kj
Energy
12g
Fat Total
3g
Saturated Fat
12g
Fibre
37g
Protein
102mg
Cholesterol
364.83mg
Sodium
9g
Carbs (sugar)
56g
Carbs (total)
All nutrition values are per serve
Notes
Tip: Chicken maryland is the cut comprising the drumstick and thigh. Containing more flavour than breast, it is ideal for roasting, but tends to dry out when overcooked.
- Author: Sarah Hobbs
- Image credit: Chris Chen
- Publication: Notebook:
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