30-MINUTE ROAST CHICKEN WITH GRAIN SALAD

Sunday Tasmanian - Tassie Living - - ON SUNDAY -

SERVES 4 “Who says a roast is only for Sun­days?”

1 cup (200g) quinoa (we used tri-colour

quinoa) ¼ cup (60ml) ex­tra vir­gin olive oil 4 chicken mary­lands (or 4 chicken

drum­sticks and 4 thighs) 4 sprigs lemon thyme, leaves picked 2 tbs honey Finely grated zest and juice of 2 lemons

cup (55g) raisins ¼ cup (35g) each sun­flower seeds, chopped brazil nuts, pepi­tas, sliv­ered al­monds, toasted ½ bunch each flat-leaf pars­ley and

co­rian­der, leaves picked Pre­heat oven to 220°C.

Bring a pan of wa­ter to the boil. Add the quinoa and cook on medium heat for 10-15 min­utes un­til ten­der. Drain and set aside.

Mean­while place 2 tbs oil in an oven­proof fry­pan or casse­role. Sea­son the chicken and place skin side down over medium heat. Cook for 5-6 min­utes un­til golden. Turn, top with thyme and driz­zle over half the honey and lemon juice. Roast in the oven for 20 min­utes or un­til cooked through.

To make the dress­ing com­bine the re­main­ing olive oil, honey and lemon juice, plus any pan juices, and sea­son.

Com­bine quinoa with the raisins, seeds and nuts then sea­son. Toss through the herbs and dress­ing. Serve with chicken. NU­TRI­TION • 48G PRO­TEIN • 10G SAT FAT • 56G CARB • 24G SUG­ARS • 142MG SODIUM • 840 CAL (3520KJ)

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