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Chicken:

  • Chicken thighsand drumsticks 2 kg
  • Oil 50 ml

Vegetable:

  • Onions 200 g
  • Mixed seasonal vegetables(garlic, baby marrow, butternut, red peppers, red onions) 1 kg
  • Bay leaves 3 pc
  • Rosemary, freshfor garnish 10 g

Stock:

  1. Chicken:

    • Season the chicken with Robertsons Steak and Chop Spice.
    • Heat the oil and the seal the chicken pieces till browned.
  2. Vegetable:

    • Transfer to a roasting pan with vegetables, onion, bay leaves and rosemary.
    • Cook for 20 minutes.
    • Take out of the oven and remove vegetables.
  3. Stock:

    • Mix the stock granules to boiling water and add to the pan.
    • Return to the oven for a further 20-30 minutes till the chicken is fully cooked.
  4. To assemble:

    • Drain the liquid from the roasting tray and thicken slightly.
    • Pour the thickened sauce over the chicken and add the roasted vegetables.
    • Arrange neatly, sprinkle garnish of picked rosemary and return to the oven to heat through.
    • Serve with nutty brown rice.
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