October 05, 2018
Dinner, Main Dish, Poultry,
Chicken, Fruit, Orange, Vegetables, Carrot, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Oven Roast, No Eggs, Non-Dairy, Boneless Pieces more
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"From one of our national supermarkets and their free monthly magazine May 2018."
Preheat oven to 220C.
Line a large roasting pan with baking paper.
Cut carrots in half then into quarters lengthways.
Arrange carrots, chicken and orange wedges in prepared pan in a single layer.
Combine maple syrup, soy sauce and sesame oil in a small jug and drizzle into pan, season with salt and pepper and toss to coat.
Roast for 15 minutes, basting with pan juices halfway, or until chicken is lightly browned.
Place bok choy in a around chicken in pan and cover with foil (or a large oven tray) and bake for 3 to 5 minutes, to steam bok choy.
Squeeze orange wedges over everything in the pan and serve with steamed jasmine rice and sprinkled with sesame seeds.
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