Roast Rosemary Chicken with Ciabatta & Apple

10 Ingredients

Number of servings

1/3 cup extra virgin olive oil
400grams butternut pumpkin, coarsely chopped
1 red onion, cut into wedges
3 celery sticks, thickly sliced
6 Woolworths skin-on chicken thigh cutlets
1tablespoons smoked paprika
2 cloves garlic, crushed
1/2 punnet rosemary, leaves picked
1/3 loaf ciabatta, torn
3 unpeeled Kanzi® apples, cored, sliced

Nutrition per serving

21% of daily energy intake*

Protein

Fat

Carbs

Sugars

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

Description

Embrace the magic of chicken thighs with this super simple dinner recipe, rich with juicy baked Kanzi apples and torn ciabatta chunks. Can you say "more, please"?

Method

Step 1 of 4

Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Heat 1 tbs oil in a large ovenproof non-stick frying pan over medium-high heat. Add pumpkin, onion and celery and cook for 2 minutes or until lightly browned. Transfer to tray.

Step 2 of 4

Place chicken in a bowl. Add 1 tbs oil, paprika and garlic. Toss to coat. Heat same pan over medium-high heat. Cook chicken, skin-side down, in batches, for 3 minutes each side or until browned. Transfer to the tray. Season.

Step 3 of 4

Bake chicken for 45 minutes or until chicken is brown and almost cooked through. Place bread in a bowl with half of the rosemary and remaining oil and toss to combine, then add to tray. Add apples to tray. Bake for a further 10 minutes or until chicken, vegetables and fruit are cooked and bread toasted. Remove from the oven.

Step 4 of 4

Sprinkle with remaining rosemary. Serve drizzled with pan juices.