Blueberry & 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
1340kJ / 320Cal
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.
Categories
- Seafood free
- Low salt
- Blueberry
- Gluten free
- Tree nut free
- Egg free
- Traybake
- Low sugar
- Aug 2021
- Sesame free
- Australian
- Mains
- High protein
- Soy free
- Wheat free
- Chicken
- Roast chicken
- Dairy free
- Peanut free
- Fresh Ideas
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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