Roast rosemary chicken recipe

42 ratings Rate
  • Serves 4
  • 5 mins to prepare and 40 mins to cook
  • 755 calories / serving
  • Healthy
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Roast rosemary chicken with squash and pecans 02ae97ee d9be 4c85 bc5b fd5a45e06819 0 472x310

Preheat oven to Gas 6, 200°C, fan180°C.

Peel and cut 2 red onions into segments. Peel, de-seed and chop a small squash. Cut 1 bulb garlic in half horizontally. Spread everything out on a roasting tray and put 8 chicken thighs on top.

Drizzle over some olive oil and balsamic vinegar. Mix together, then roast for 20 minutes. Add 2tbsp chopped fresh rosemary and 50g (2oz) chopped pecans.

Return to the oven for 15-20 minutes until the chicken is cooked with no pink showing. Serve with a green salad.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 2 red onions, peeled and cut into segments
  • 1 small squash, peeled, deseeded and chopped
  • 1 bulb garlic, cut into half horizontically
  • 8 chicken thighs
  • olive oil
  • balsamic vinegar
  • 2tbsp fresh rosemary, chopped
  • 50g (2oz) pecans, chopped
  • Energy 3145kj 755kcal 38%
  • Fat 52g 74%
  • Saturates 13g 65%
  • Sugars 5g 6%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 12.5g Protein 60g Fibre 4.1g


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