Keep dinner fast, interesting and tasty with these bulk-buy items.
Serves: 4
Time to prep: 10 minutes
Time to cook: 50 minutes
Ingredients
- 1 tablespoon balsamic vinegar
- 2 garlic cloves, crushed
- 1/4 cup olive oil
- 1 bunch beetroot, trimmed, peeled, cut into thin wedges
- 2 carrots, peeled, halved, cut into 3cm pieces
- 2 medium red onions, cut into wedges
- 1.5kg mixed chicken pieces, trimmed
- 2 tablespoons chopped fresh rosemary leaves
Method
- Preheat oven to 220ºC/200ºC fan-forced. Combine vinegar, garlic and 2 tablespoons oil in a jug. Place beetroot, carrot and onion in a roasting pan. Toss through vinegar mixture. Roast for 10 minutes.
- Meanwhile, using a sharp knife, cut slits in chicken. Heat remaining oil in a frying pan over medium-high heat. Cook chicken in batches, turning, for 10 minutes or until browned. Add to roasting pan.
- Top with rosemary. Season with salt and pepper. Roast for 20 to 25 minutes or until chicken is cooked through and vegetables are tender. Serve.
