Roast Chicken Dinner

(13)


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Servings: 4
READY IN
1hr 20mins
Ingredients
  • 400 g new potatoes
  • 1 bunch baby carrots
  • 350 g parsnips, peeled and quartered
  • 1⁄4 cup rosemary
  • 1⁄4 cup olive oil
  • sea salt cracked pepper
  • 3⁄4 cup chicken stock
  • 4 chicken breast fillets
  • 1⁄2 cup honey
Directions
  • Preheat oven to 200 C.
  • Place vegetables and rosemary in a roasting dish with 2 tblsp of the oil.
  • Season , toss to coat , roast for 25 minutes.
  • Heat a non stick pan on high heat, add oil and cook chicken 3 minutes each side or till golden.
  • Add chicken to roasting dish and roast further 10 minutes till cooked through.
  • Add stock and honey to fry pan simmer 5 minutes till thickened.
  • Serve with chicken and vegetables.
 

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