ROASTED CHICKEN WITH BALSAMIC GLAZED VEG AND PUY LENTILS

Always fancied a roast dinner mid week? This free-range roast chicken and root veg meal could not be easier. The perfect quick roast recipe.

45 minutes. Gluten Free. 

Serves 2.

Ingredients
2 free range chicken marylands
4 sprigs of rosemary
2 cloves of garlic
1 large red onion
1 large parsnip
1 large carrot
2 beetroot
1 tablespoon balsamic vinegar
1/2 cup of lentils

Preheat oven & rinse veg
Preheat the oven to 200°C on fan bake.

Marinate chicken & prepare vegetables 
In a large mixing bowl place chicken, crushed garlic and half the finely chopped rosemary (remove the stalks and put half to one side for veg). Season with salt, pepper and olive oil. Mix to coat well. Scrub and wash beetroot. Then, cut the beetroot and onion into wedges, quarter lengthways the parsnip and carrot and cut in half again. Place in a roasting tray. Drizzle with olive oil, add the remaining rosemary, salt, pepper and mix well. Place tray in oven leaving space to add chicken (once seared).

Sear chicken & roast
Heat a non-stick fry pan on a medium to high heat. Sear both sides of the chicken until browned approx. 4 minutes each side. Move chicken to the roasting tray with the vegetables. Place tray back in oven and roast for 30 minutes on 200°C. After 25 minutes, pour balsamic vinegar over vegetables and roast for the remaining 5 minutes.

Cook lentils
While the chicken & veg are roasting, place the lentils in a pot of cold water (the water should come 5cm above the lentils). Cover and bring to the boil then reduce to medium heat for 20 minutes. Drain lentils.

To serve
Place the lentils and vegetable on the plates with chicken and spoon over juices from the tray.

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

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October 29, 2015 by Timothy Ryder
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