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Sweet roasted chicken topped with cobbled vegetables

Sweet roasted chicken topped with cobbled vegetables

PT1H

1
Preheat the oven to 200°C/gas mark 6
2
Remove the skin from the chicken breasts and place in a roasting dish. Pour over the chicken stock and roast in the oven for 30 minutes
  • 4 chicken breasts, cut in half
  • 250ml of chicken stock
3
Meanwhile, cook the broccoli and cauliflower in salted boiling water until only just cooked, for approximately 3-4 minutes. Strain and set aside
  • salt
  • 6 cauliflower florets
  • 6 broccoli florets
4
Remove the chicken from the oven and sprinkle over the par-cooked broccoli and cauliflower, sweet potato and red pepper
  • 1 sweet potato, peeled and diced
  • 1/2 red pepper, diced
5
Drizzle the maple syrup over the vegetables and return to the oven. Roast for 20-30 minutes until the vegetables are nice and golden. Remove from the oven and serve with seasonal greens or as preferred
  • 1 tbsp of maple syrup

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Sweet roasted chicken topped with cobbled vegetables

 
 

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