Southern-Spiced Chicken & Roast Veggie Toss
with Onion Chutney & Parsley
- Sulphites
- Eggs
Chicken and veggies, it’s a staple go-to for any dinner. Tonight we’re going to mix it up! Cooking the chicken in our All-American spice blend gives it an additional burst of flavour and an onion chutney glaze adds an irresistible sticky sweetness. Serve it alongside your favourite roast veg and you’ve got a healthy new chicken dinner!
Ingredients
2
Kumara
320 g
Chicken Thigh
1 packet
Onion Chutney
(Contains: Sulphites)
1 packet
Parsley
1
White Turnip
1
Carrot
1
Parsnip
1 sachet
All-American Spice Blend
Not included in your delivery
1 drizzle
olive oil
2 tbs
Mayonnaise
(Contains: Eggs)
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Peel and cut kūmara into bite-sized chunks.
• Cut parsnip and carrot into bite-sized chunks.
• Peel white turnip, then cut into small chunks.
• Place prepped veggies on a lined oven tray.
• Drizzle generously with olive oil, season with salt and pepper and toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• While the veggies are roasting, in a medium bowl, combine All-American spice blend and a drizzle of olive oil.
• Season with pepper, then add chicken thigh and turn to coat. Set aside.
• When the veggies have 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes.
TIP: Chicken is cooked through when it’s no longer pink inside.
• Remove pan from heat, then add onion chutney and a splash of water and turn chicken to coat.
• Slice chicken.
• Divide Southern-spiced chicken and roast veggie toss between plates.
• Spoon over remaining onion chutney glaze from the pan.
• Top with a dollop of the mayonnaise and tear over parsley to serve. Enjoy!
