Sherry Vinegar Roast Chicken

4
Servings
30m
Prep Time
80m
Cook Time
1h 50m
Ready In


"From our weekday newspaper The West Australian. Times are estimated. NOTE full recipe title is Sherry Vinegar Riast Chicken and Grain Salad."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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