Sherry Vinegar Roast Chicken
Recipe: #35667
September 13, 2020
Categories: Chicken, Quinoa, Rice, Brown Rice Oven Bake, No Eggs, Non-Dairy, Bone-in Pieces, Chicken Dinner, more
"From our weekday newspaper The West Australian. Times are estimated. NOTE full recipe title is Sherry Vinegar Riast Chicken and Grain Salad."
Ingredients
Nutritional
- Serving Size: 1 (635.4 g)
- Calories 869
- Total Fat - 48.3 g
- Saturated Fat - 15.1 g
- Cholesterol - 1158.4 mg
- Sodium - 1653.3 mg
- Total Carbohydrate - 7.1 g
- Dietary Fiber - 0.8 g
- Sugars - 3.4 g
- Protein - 95.1 g
- Calcium - 66.2 mg
- Iron - 14.4 mg
- Vitamin C - 20.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 220°C and line 2 oven trays with baking paper.
Step 2
Place 1/4 cup (60ml) vinegar, date syrup, 2 tablespoons oil and thyme in a bowl, season and whisk to combine and then add the chicken, toss to coat and leave to marinate for 30 minutes.
Step 3
Drain chicken from marinade, place on a tray and roast, brushing with marinade every 10 minutes, for 40-45 minutes until golden and then rest for 10 minutes.
Step 4
Place pumpkin on a tray, brush with remaining oil, season and roast for 40 minutes or until tender.
Step 5
Combine onion, remaining 2 tablespoons vinegar and sumac in a bowl, season and leave for 5 minutes to lightly pickle.
Step 6
For dressing, drain vinegar into a bowl and whisk in cooking juices from chicken.
Step 7
Combine grains and dates and transfer to a platter, top with pumpkin and chicken, scatter with watercress, herbs and onion and spoon the dressing over.
Tips
No special items needed.