Thyme roasted chicken and cauliflower

Thyme roasted chicken and cauliflower

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Serve these tasty roast chicken marylands with cauliflower and green beans for a complete mid-week meal.

The ingredient of Thyme roasted chicken and cauliflower

  1. 1 tablespoon olive oil
  2. 4 (about 800g) chicken marylands
  3. 8 kipfler potatoes, washed, halved lengthways
  4. 1/2 (about 600g) cauliflower, cut into florets
  5. 2 red onions, cut into wedges
  6. 1/2 cup (125ml) dry white wine
  7. 1/2 cup (125ml) Massel chicken style liquid stock
  8. 1 tablespoon grated horseradish
  9. 1 tablespoon Dijon mustard
  10. 1/4 bunch thyme
  11. Steamed green beans, to serve

The instruction how to make Thyme roasted chicken and cauliflower

  1. Preheat oven to 200u00b0C. 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.
  2. Add 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.
  3. Combine 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.

Nutritions of Thyme roasted chicken and cauliflower

fatContent: 515.284 calories
saturatedFatContent: 12 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 56 grams carbohydrates
fibreContent: 9 grams sugar
proteinContent:
cholesterolContent: 37 grams protein
sodiumContent: 102 milligrams cholesterol

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