Pan-fried chicken with orange-roasted vegetables
(at time of publication)
- 1 quantity Roasted vegetables
- 1 orange, quartered
- few sprigs fresh rosemary or thyme
- 4 free-range chicken breasts
- ½ tablespoon olive oil
1 Preheat oven to 180°C. Place vegetables in a large roasting tin and squeeze over the orange. Add a splash of water then tuck orange pieces into vegetables. Cover with a lid or foil and warm vegetables in oven while chicken cooks.
3 Stuff herbs under chicken skin and season with salt and pepper. Heat oil in a frying pan and cook chicken for 10-15 minutes, turning once, until cooked through and golden all over.
4 Divide orange-roasted vegetables among 4 plates and serve each topped with a piece of chicken.
Nutrition Info (per serve)
Total fat 16.6g
–Saturated fat 3.4g
Dietary fibre 6.7g
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