This is a deadly simple, yet such a flavoursome dish, perfect for cooler nights! The marinated chicken cooks on a bed of vegetables giving them the beautiful sweet and spicy flavour. You do need to take the chicken out before the vegetables are cooked, but it is hardly an effort and you end up with extra juicy vegetables. You can use any vegetables you like: potatoes, pumpkin, zucchini, capsicum, really whatever you fancy, but I just love sweet potato and the onion becomes so sweet and delicious in the oven. You could easily double the marinade and cook a whole chicken as well.
Honey and spice chicken with roasted vegetables
Marinade (for 2 chicken breasts)
1 big tbs runny honey 1 clove garlic, finely chopped 1/2 tsp turmeric 1 tsp curry powder (I used Keen's traditional curry powder) 1 tsp ground paprika
Roasted vegetables
1 medium sized sweet potato, cut into big chunks 2 small brown onions, cut into thin wedges 3 cloves garlic, peeled, but left whole 3 tbs olive oil sea salt & crushed pepper
Place all vegetables in an over proof dish. Drizzle with olive oil and season well with salt and pepper. Mix all the marinade ingredients together. Smear some marinade on one side of the chicken and place the chicken the marinated side down on top of the vegetables. Spoon the rest of the marinade on the chicken, cover the dish with foil and cook in 200C oven for about 20 minutes until the chicken is cooked. Remove the chicken on to a plate and cover with foil. Cook the vegetables until soft and juicy. If you need to reheat the chicken, simply place it back in the oven for a few minutes and spoon some marinade on top to keep it moist.
Honey and spice chicken with roasted vegetables
Marinade (for 2 chicken breasts)
1 big tbs runny honey
1 clove garlic, finely chopped
1/2 tsp turmeric
1 tsp curry powder (I used Keen's traditional curry powder)
1 tsp ground paprika
Roasted vegetables
1 medium sized sweet potato, cut into big chunks
2 small brown onions, cut into thin wedges
3 cloves garlic, peeled, but left whole
3 tbs olive oil
sea salt & crushed pepper
Place all vegetables in an over proof dish. Drizzle with olive oil and season well with salt and pepper. Mix all the marinade ingredients together. Smear some marinade on one side of the chicken and place the chicken the marinated side down on top of the vegetables. Spoon the rest of the marinade on the chicken, cover the dish with foil and cook in 200C oven for about 20 minutes until the chicken is cooked. Remove the chicken on to a plate and cover with foil. Cook the vegetables until soft and juicy. If you need to reheat the chicken, simply place it back in the oven for a few minutes and spoon some marinade on top to keep it moist.