zoom Balsamic rosemary roast chicken

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Balsamic rosemary roast chicken

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Balsamic rosemary roast chicken

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4

    Ingredients

    400g essential Waitrose carrots, cut into quarters lengthways
    3 tbsp essential Waitrose olive oil
    4 garlic cloves, unpeeled and bruised
    2 stalks rosemary, roughly chopped
    4 essential Waitrose british chicken breast fillets, skin on
    2 tbsp essential Waitrose balsamic vinegar
    4 tbsp orange juice
    1 tsp caraway seeds
    1 essential Waitrose savoy cabbage, thinly shredded

    Method

    1. Preheat the oven to 200°C, gas mark 6. Toss the carrots with 1 tbsp oil and tip onto a baking tray. Season, then roast for 10 minutes. Meanwhile, mix the garlic and rosemary with 1 tbsp oil in a bowl. Add the chicken; season and combine well.

    2. Nestle the chicken breasts, skin-side up, among the carrots. Return to the oven for 10 minutes, then splash over the balsamic vinegar and orange juice. Roast for another 10 minutes until the chicken is cooked and the carrots are sticky and tender.

    3. For the cabbage, heat the remaining oil in a large pan over a high heat. Fry the caraway seeds for 1 minute, then add the cabbage and 100ml water. Cover and cook for 3-5  minutes, stirring occasionally, until just tender. Season and serve the cabbage with the chicken, carrots and syrupy juices.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars