Southern-Style Double Chicken & Rodeo Roast Veggies
with Creamy Maple Dressing
Well, partner, sometimes the simplest spreads are the ones worth hollerin’ about - and tonight’s no exception! We’re roastin’ up All-American spiced chicken alongside a hearty toss of golden kūmara, carrot and parsnip, then pilin’ it all on a bed of baby spinach and drizzlin’ over a sweet and creamy maple dressing that’ll have the whole bunkhouse scraping their plates clean. Giddy up!
Ingredients
2
Kumara
640 g
Chicken Thigh
1
Carrot
1
Parsnip
1 sachet
All-American Spice Blend
1 packet
Baby Spinach Leaves
1
Creamy Maple Dressing
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Peel and cut kumara, parsnip and carrot into bite-sized chunks. Peel white turnip, then cut into small chunks.
• Spread kumara, parsnip, carrot and turnip over 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.
• While the veggies are roasting, combine All American spice blend and a drizzle of olive oil in a large bowl. • Season with pepper, then add chicken thigh and turn to coat. Set aside.
• When the veggies have 10 minutes cook time remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes (cook in batches if your pan is getting crowded). 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 American chicken. • Divide roast veggie toss and chicken between plates. • Spoon over remaining onion chutney glaze from the pan. • Top with a dollop of mayonnaise and tear over parsley to serve. Enjoy!
