Orange and rosemary chicken with roasted root vegetables
Chicken breasts in a marinade of orange, honey, garlic and rosemary, roasted in a tin with carrots, parsnips, sweet potato and red onion, with orange slices that caramelise in the heat. Serve with rocket. Many cook it in the frying pan instead, with leek and a sauce of orange juice and stock, and eat it with brown rice.
- 50 minTime
- 20 minHands-on
- 4Portions
- ≈ 34 krper portion
- 430kcal per portion
Ingredients for 4 portions
- 2 tbspOlive oil
- to tasteSalt
- to tasteBlack pepper
- 3 sprigsRosemary, sprigs
- 500 gChicken breast, 4 small breasts
- 2Oranges
- 3 clovesGarlic
- 1 tbspHoney
On the side
- 4Carrots
- 2Parsnips
- 1Sweet potato
- 2Red onions
- 70 gRocket
Method
- Heat the oven to 225 °C. Peel the carrots, parsnips and sweet potato and cut them into batons. Peel the red onions and cut them into wedges. Put everything in a roasting tin, drizzle with half the oil, scatter over the needles from one rosemary sprig and season with salt and pepper.
- Roast the root vegetables in the middle of the oven for 15 minutes.
- Zest and juice one orange. Mix the zest and juice with the rest of the oil, the crushed garlic, honey and the rest of the rosemary, chopped. Turn the chicken in the marinade. Slice the other orange.
- Lay the chicken and orange slices among the vegetables and pour over the rest of the marinade.
- Roast for 20 more minutes, until the chicken is cooked through (70 °C inside) and the vegetables are tender.
- Serve the chicken and vegetables with the juices from the tin and the rocket.
The cost is estimated from Swedish grocery prices.
