Double Spiced Chicken & Oregano Roast Veggie Toss
with Pickled Onion & Mayo- Milk
Ingredients
2
Garlic
1 sachet
Classic Roast Seasoning
1 sachet
Dried oregano
1
Red Onion
2 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Carrot
Chicken Drumstick Fillet
1
Parsnip
1
Beetroot
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato, carrot and parsnip into bite-sized chunks. Cut beetroot into 1cm chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with dried oregano and season with salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, finely chop garlic. Thinly slice onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of salt and sugar. Scrunch onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Set aside.
If you've doubled chicken thigh, combine in a large bowl.
-------------CCM TEXT----------------------------------- • In a large bowl, combine garlic, Aussie spice blend and a drizzle of olive oil. Add chicken drumstick fillet, turn to coat and set aside.
Cook chicken in batches for best result.
------------------CCM TEXT-------------------- • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken in batches, until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray and bake until cooked through, 12-14 minutes.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Drain pickled onion. • When the veggies are done, remove tray from the oven, add pickled onion and toss to combine.
• Slice spiced chicken. • Divide chicken and oregano roast veggie toss between plates. Sprinkle grated Parmesan cheese over veggies to serve. • Serve with mayonnaise. Enjoy!
