About
One pot meals are a great fuss-free edition to your weekly meal planning. Simple to throw together, with minimal washing up, what’s not to like?
This roasted chicken dish is complemented by tasty low carb veggies and a sticky sweet glaze.
Simple enough to add to your midweek repertoire, or why not try with additional veggies for a lazy Sunday lunch.
Ingredients
- 5 ounce red cabbage
- 1 fennel bulb fennel bulb
- ½ pound chicken thigh with skin
- ½ pound chicken leg (drumstick and thigh) with skin
- 1 tablespoon balsamic vinegar
- 1 teaspoon mustard
- 2 tablespoon olive oil
- 1 clove garlic
- 1 tablespoon thyme fresh
- ¼ teaspoon salt
- 1 ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 390 degrees Fahrenheit.
- Mince the garlic clove and add to a small bowl with the olive oil, mustard and balsamic vinegar. Mix well to combine and reserve to one side.
- Arrange the chicken pieces in an oven proof dish.
- Dice the fennel and cabbage into even sized wedges and arrange around the chicken.
- Sprinkle the thyme over the chicken and season generously with salt and pepper.
- Pour the balsamic dressing over the top, and use your hands to ensure the chicken and vegetables are evenly coated.
- Place in the center of the oven to bake for 35-40 minutes, turning halfway through, until the chicken is cooked through and the vegetables are caramelised and tender.
Nutrition Facts
- Servings: 2
- Calories: 713.8kcal (per serving)
- Fat: 46.5g (per serving)
- Carbs: 11.7g (per serving)
- Protein: 59.6g (per serving)
