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HONEY-MUSTARD ROAST CHICKEN & LENTILS
“The honey-and-mustard combo works beautifullly with both the meat and the vegetables.”
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,
1 small cauliflower, cut into small florets 400g can lentils, drained and
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)