grab & go
Georgia Barnes’ quick roast chicken will turn your weekday meal into a Sunday special.
quick roast chicken with thyme, honey & brussels sprouts serves 4| prep 20 mins | cooking 35 mins
1 Preheat oven to 180°C/160°C fan forced. Heat the oil and butter in a large frying pan over high heat. Cook the chicken, in 2 batches, skin side down, for 4 minutes or until golden. Transfer chicken, skin-side up, to a roasting pan, reserving frying pan with cooking juices. Season well. Arrange carrots around chicken. Drizzle with extra oil. Scatter with half the thyme. Bake for 20-25 minutes or until chicken is cooked through and carrots are tender. 2 Meanwhile, cook the brussels sprouts in a large saucepan of salted boiling water for 2 minutes or until just tender. Drain. 3 Heat reserved frying pan over medium heat. Add wine. Stir in honey and remaining thyme. Bring to the boil. Simmer for 5 minutes or until reduced by half. Stir in the brussels sprouts. Season. 4 Divide carrots and brussels sprouts among serving plates. Top with chicken. Spoon over sauce and season.
“Autumn delivers an abundance of earthy vegetables, with brussels sprouts being one of my favourites.i cook this dish time and time again, converting people with a childhood grudge against the little green vegie.” Georgia Barnes
2 tsp extra virgin olive oil, plus extra, to drizzle
1 bunch fresh thyme 16 baby carrots, washed, trimmed 125ml ( cup) dry white wine 60ml (¼ cup) honey 35g 200g brussels
halved 1.6kg whole chicken, cut into 10 pieces