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Garlic roasted chicken with pear and quinoa
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Garlic roasted chicken and quinoa with sweet, juicy pears.
Ingredients:
  • 80g butter, softened
  • 2 garlic cloves, crushed
  • 8 RSPCA Approved Chicken Thigh Cutlets
  • 1 brown onion, cut into wedges
  • 2 pears, cut into wedges
  • 200g quinoa
  • 4 silverbeet leaves, shredded
  • 11.80 gm Dijon mustard
Instructions:
  • Preheat the oven to 230C. Mix butter and garlic in a bowl. Massage the garlic butter under and over the chicken. Place chicken and onion in a roasting pan. Roast for 30 mins. Add pear around the chicken and continue roasting for 10 mins until the chicken is golden and fully cooked.
  • In a saucepan, add quinoa and 2 cups (500ml) of water. Bring to a boil over high heat, then simmer on low heat for 10-12 mins until quinoa is tender and liquid is absorbed. Gently mix in the silverbeet.
  • After setting aside the chicken on a plate, combine the quinoa mixture and mustard in the pan. Stir together, then dish out onto serving plates. Season to taste and place the chicken on top.

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