Balsamic Rosemary Roast Chicken
Prep time
Cook time
Total time
Author: Cat (Waitrose Kitchen, Jan 2012, p83)
Recipe type: Main
Cuisine: English
Serves: 4
Ingredients
- 400g Carrots, cut into quarters lengthways
- 3tbsp Olive Oil
- 4 Garlic Cloves, unpeeled and bruised
- 2 Stalks Rosemary, roughly chopped
- 4 Chicken Breast Fillets, skin on
- 2tbsp Balsamic Vinegar
- 4tbsp Orange Juice
- 1tsp Caraway Seeds
- 1 Savoy Cabbage, thinly shredded
Instructions
- Preheat oven to 200C. Toss carrots with 1tbsp oil and tip onto baking tray. Season, then roast for 10mins. Meanwhile, mix garlic and rosemary with 1tbsp oil in a bowl. Add chicken, season and combine well.
- Nestle chicken breasts, skin side up, among carrots. Return to oven for 10mins, then splash over balsamic vinegar and orange juice. Roast for another 10mins until chicken is cooked and carrots are sticky and tender.
- For cabbage, heat remaining oil in large pan over high heat. Fry caraway seeds for 1min then add cabbage and 100ml water. Cover and cook for 3-5mins, stirring occasionally, until just tender. Season and serve cabbage with chicken, carrots and syrupy juices.
Nutrition Information
Calories: 298 Fat: 7.4g Saturated fat: 2g Carbohydrates: 14.8g Sugar: 14.8g Salt: 0.32g Fibre: 8.4g Protein: 40.3g