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Thyme roasted chicken and cauliflower
Thyme roasted chicken and cauliflower
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Try these succulent roasted chicken marylands with seasonal veggies for a delicious and easy weeknight dinner.
Ingredients:
  • 4 (about 800g) chicken marylands
  • 8 kipfler potatoes, washed, halved lengthways
  • 1/2 (about 600g) cauliflower, cut into florets
  • 2 red onions, cut into wedges
  • 125ml white wine
  • 125ml chicken stock
  • 23.40 gm grated horseradish
  • 1/4 bunch thyme
  • Steamed green beans, to serve
Instructions:
  • 1. Preheat the oven to 200°C. 2. Heat oil in a roasting pan over medium heat, then sear chicken for 2-3 minutes per side until beautifully golden. 3. Transfer the cooked chicken to a bowl.
  • Place the potatoes in the pan and cook, turning occasionally, until golden for 1-2 minutes. Transfer to a bowl. Add the cauliflower and onion to the pan and cook until golden, about 1 minute. Return chicken and potatoes to the pan.
  • Mix wine, stock, horseradish, and mustard in a jug, then pour over chicken. Sprinkle with thyme sprigs and season with salt and pepper. Roast in the oven for 25-30 minutes until chicken is cooked through. Serve with steamed green beans, if desired.

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