Blueberry & Rosemary Roast Chicken

Blueberry and Rosemary Roast Chicken
Preparation time is 40minutes
Cook time is 40minutes
Total time is 1hours 20minutes
Serve is for 4 people
Estimated cost per serve is 19.53 dollar
Difficulty level: 2 out of 4

7 Ingredients

Number of servings
4
  • 8 chicken thigh cutlets skin on
  • 2tablespoons Woolworths extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 2 bulb garlic, halved crossways
  • 1 bunch rosemary
  • 1tablespoons brown sugar
  • 125grams blueberries

Nutrition per serving

1340 Kilojoules or 320 Calories
15% of daily energy intake*
Protein
30.8grams
Fat
17.0grams
Carbs
10.1grams
Sugars
7.7grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Juicy blueberries add a touch of sweetness to this garlic and rosemary roast chicken recipe. Try it today for a fresh take on a classic roast.
Instruction tip
Mashed potato or crusty bread, and steamed greens are perfect sides.

Method

Step 1 of 2

Place chicken, oil, vinegar, garlic, rosemary and sugar in a large bowl. Season with pepper and turn to coat. Refrigerate for 30 minutes to marinate, if time permits.

Step 2 of 2

Preheat oven to 210°C/190°C fan-forced. Transfer chicken and marinade to a large roasting pan. Bake for 30 minutes or until chicken starts to brown. Add blueberries, then bake for a further 10 minutes or until chicken is cooked through and blueberries start to blister. Serve.

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