Mediterranean Roasted Chicken
50 mins active prep time, 4 servings
Ingredients (included in delivery)
- 2 zucchinis, quartered
- 8 garlic cloves, peeled
- 500g chicken thigh fillets
- Punnet cherry tomatoes
- Around 4 potatoes, peeled and chopped
- 1/4 cup fresh continental parsley, finely chopped
Ingredients (pantry items)
- 2 fresh rosemary stalks or 1 tbsp dried rosemary
- 1/2 cup maple syrup
- 1 tbsp dijon mustard
- 1 1/2 tbsp olive oil
- 20g butter
In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.
What you'll need
Rosemary, maple syrup, dijon mustard, olive oil, butter.
1.Preheat oven & prepare maple glaze
Preheat oven to 200°C (180° fan forced). Place the maple syrup and mustard in a small bowl them stir with a fork to combine.
2. Begin to cook vegetables
Heat the olive oil and butter in a large oven-proof pan over a high heat. Cook the zucchinis, garlic cloves and rosemary for a few minutes until beginning to colour. Remove from the frying pan and set aside.
3. Cook chicken
Cook the chicken thighs in the frying pan for 5 minutes until browned.
4. Add maple glaze
Drizzle the chicken with maple syrup and mustard mixture.
5. Cook in oven
Add the zucchini, garlic and rosemary back to the pan in between chicken thighs then add the cherry tomatoes. Place in the oven for 25 – 30 minutes until the chicken is cooked through.
6. Prepare mash
Bring a saucepan of water to the boil. Add the potatoes, and boil for around 8 minutes until tender. Drain and mash with a small amount of olive oil. Stir through the fresh parsley.
Remove from the oven and let sit for a few minutes.