Sherry Vinegar Roast Chicken

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

Recipe: #35667

September 13, 2020



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

Original is 4 servings

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.

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