MAKE IT SNAPPY

SU­PER-TASTY MEALS MADE IN NO TIME – EN­TER­TAIN­ING HAS NEVER BEEN EAS­IER.

Sunday Tasmanian - Tassie Living - - Cover Story - COLIN FASS­NIDGE

HONEY-MUS­TARD ROAST CHICKEN & LEN­TILS

“The honey-and-mus­tard combo works beau­ti­ful­lly with both the meat and the vegeta­bles.”

SERVES 4

½ cup (125ml) ex­tra vir­gin olive oil

2 tbs red wine vine­gar

2 tbs whole­grain mus­tard

1 tbs honey

1 gar­lic clove, crushed

2 tsp chopped lemon thyme

1.5kg chicken, spine re­moved, halved

(ask your butcher to do this)

1 bunch Dutch car­rots, trimmed,

scrubbed

1 small cau­li­flower, cut into small flo­rets 400g can len­tils, drained and

rinsed

120g baby spinach

1 cup each mint and flat-leaf

pars­ley, roughly chopped Pre­heat oven to 200°C. Line 2 large oven trays with bak­ing pa­per.

Place oil, vine­gar, mus­tard, honey, gar­lic and thyme in a screw­top jar, sea­son, seal with lid and shake to com­bine.

Us­ing a sharp knife, make sev­eral 5mm-deep in­ci­sions in the thick­est parts of the chicken to help it cook evenly. Place on a lined tray, driz­zle all over with 2 tbs honey-mus­tard mix­ture, and roast for 35-40 min­utes un­til chicken is golden brown and juices run clear when the thigh is pierced with a skewer. Set aside to rest for 10 min­utes loosely cov­ered with foil. Cut into por­tions.

Place car­rots and cau­li­flower on sec­ond tray, driz­zle with 2 tbs hon­ey­mus­tard mix­ture, toss to coat and roast for 35-40 min­utes or un­til ten­der.

Place len­tils, spinach, herbs, roasted vegeta­bles, re­main­ing honey-mus­tard mix­ture and cook­ing juices from the chicken in a large bowl, sea­son and toss to com­bine. Place on a serv­ing plat­ter and serve with roast chicken.

PER SERVE • 44G PRO­TEIN • 12G SAT FAT • 26G CARB • 17G SUG­ARS • 585MG SODIUM • 795 CAL (3335KJ)

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