Chicken bake with sweet roasted veges and rocket and mandarin salad
(at time of publication)
- 350g swede, cut in ½cm slices
- 2 small (200g) parsnips, sliced in thin chips
- oil spray
- 4 chicken drumsticks, skin removed
- 2 teaspoons miso paste
- 50g rindless eye bacon, diced
- 2 cups rocketarugulaX leaves
- 1 mandarin, peeled and segmented
- 2 teaspoons citrus-flavoured olive oil (or use regular)
- 2 teaspoons red wine vinegar
1 Preheat oven to 200°C. Place swede and parsnip in a single layer in a large baking dish and spray with oil, mixing with your hands to coat slices. Place chicken drumsticks on top and spread with miso paste. Spray chicken lightly with oil.
2 Bake chicken and veges in oven for about 35 minutes, until chicken is cooked through and veges are soft and slightly caramelised. After 25 minutes, scatter bacon over everything and return to oven for the final 10 minutes.
3 Meanwhile, in a bowl place rocket and mandarin. Combine olive oil and vinegar to make dressing and add to salad. Toss well and season with black pepper.
4 Serve chicken and vege bake with salad.
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Nutrition Info (per serve)
Total fat 21g
–Saturated fat 5g
Dietary fibre 9g
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