grab & go - - THIS MONTH - No need to wait for the week­end, cook Ge­or­gia Barnes’ quick roast chicken tonight!

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

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