Best Ever Chicken and Veg Recipe

Best Ever Chicken and Veg Recipe


Posted By: Maxwell & Williams

Quality ingredients and familiar favourites make for hearty and satisfying dinners to enjoy at home. This classic chicken and vegetable recipe is an absolute crowd pleaser. Stroll through your local greengrocer in search of a few new colours and flavours to add to your usual vegetable go-to's then simply add some clever flavours to elevate this healthy and delicious combination in your essential Radiance bakeware set.

 

Lemon and Herb Chicken

 

Prep Time: 15 mins

Cook Time: 25 mins

Serves: 4

 

Ingredients:

  • 4 chicken supreme breasts skin on, bone in, frenched (ask your butcher to prepare, or use boneless chicken breasts, skin on)
  • 1 tbsp olive oil
  • Sea salt and cracked black pepper to taste
  • 10 sage leaves
  • 2 stalks of rosemary
  • 1 lemon, cut into slices
  • 3 cloves garlic, sliced
  • ½ cup (125ml) dry white wine
  • ½ cup (125ml) chicken stock

 

Method:

  1. Preheat oven to 180°C. Heat a heavy-based pan on a stovetop over high heat. Drizzle the chicken breasts with the oil, sprinkle with salt and pepper and toss to coat. Add to the dish and cook for 6-8 minutes each side or until well browned. Remove from the pan and set aside.
  2. Add the sage, rosemary, lemon, and garlic to the pan and cook for 2–3 minutes or until golden. Add the wine and stock and bring to a simmer.
  3. Transfer the herb and lemon mix, and the chicken to the oven proof baking dish, including any pan juices.
  4. Place onto the oven and roast for 20–25 minutes or until the chicken is just cooked through. Check to see if it’s ready by making a small cut into the thickest part of the chicken.

 

Roast Seasonal Vegetables

 

Prep Time: 10 mins

Cook Time: 20 mins

Serves: 4

 

Ingredients:

  • 2 zucchinis cut into half rounds
  • 1 red onion, peeled and cut into wedges
  • Half a sweet potato, cut into small wedges
  • 3 tbsp olive oil
  • 10 sprigs of thyme
  • 8-10 whole garlic cloves, skin on
  • Sea salt and cracked black pepper to taste

 

Method:

  1. Preheat oven to 180°C. Place all the chopped vegetables into your oven proof baker.
  2. Add the olive oil, thyme, garlic & season with salt & pepper. Toss to coat. 
  3. Place into the oven and roast for approx. 30 minutes or until the vegetables are just cooked through and golden. Tossing halfway through cooking.