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Quick roast chicken with thyme, honey and Brussels sprouts
Quick roast chicken with thyme, honey and Brussels sprouts
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
"I love cooking Brussels sprouts in this fall dish that converts even the pickiest eaters." - Georgia Barnes
Ingredients:
  • 9.20 gm extra virgin olive oil, plus extra to drizzle
  • 35g butter
  • 1.6kg whole chicken, cut into 10 pieces
  • 16 baby carrots, washed, trimmed
  • 1 bunch fresh thyme leaves
  • 125ml (1/2 cup) dry white wine
  • 60ml (1/4 cup) honey
  • 200g Brussels sprouts, halved
Instructions:
  • Preheat oven to 180C/160C fan forced. In a large frying pan over high heat, heat oil and half of the butter. Cook the chicken in 2 batches, skin side down, for 4 minutes or until golden. Transfer chicken, skin-side up, to a roasting pan, season well, arrange carrots around chicken, drizzle with oil, and scatter with half the thyme. Bake for 20-25 minutes or until chicken is cooked through and carrots are tender.
  • Cook the Brussels sprouts in a pot of boiling salted water for 2 minutes until they are tender. Drain them.
  • 1. Heat a frying pan over medium heat. 2. Pour in the wine and stir in the honey and remaining thyme. 3. Bring the mixture to a boil, then simmer for 5 minutes or until reduced by half. 4. Stir in the sprouts and season to taste.
  • Assemble the carrots and Brussels sprouts on plates, then top with chicken, sauce generously, and season to taste.

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