honey orange chicken tray bake
serves 4 | prep 15 mins (+ cooling) | cooking 40 mins
500g pumpkin, peeled, deseeded, coarsely chopped
1 bunch baby carrots, unpeeled, trimmed, scrubbed
1 red onion, cut into thick wedges
3 fresh rosemary sprigs
1 tbs extra virgin olive oil
6 (about 1.2kg) chicken thigh cutlets
1 orange, halved
60ml (¼ cup) honey
1 tbs gluten-free tamari
2 garlic cloves, crushed
1 Preheat oven to 200°C/180°C fan forced. Line a large baking tray with baking paper. Place pumpkin, carrot, onion and rosemary on the prepared tray. Drizzle over oil. Season. Toss to combine. Nestle the chicken between the vegetables.
2 Thinly slice half the orange. Juice remaining half (you should have 2 tbs juice). Combine the orange juice, honey, tamari and garlic in a small jug. Spoon over the chicken. Bake, basting halfway with pan juices, for 25 minutes or until the chicken is golden.
3 Add the orange slices to the tray. Bake for 15 minutes or until the vegetables are golden and tender, and the chicken is nicely glazed and cooked through. Set aside for 5 minutes to cool slightly before serving.
“My partner loved the flavours and the juice.” tina.ohara1970
NOTE
Want something a little fancier than thigh cutlets? Swap for a whole butterflied chicken and cook for an extra 15-20 minutes or until cooked through, removing the vegies when they’re ready.
slow-roasted mediterranean lamb
serves 8 | prep 15 mins | cooking 7 hour 10 mins
1 tbs extra virgin olive oil
2.7kg leg of lamb, excess fat trimmed, fat scored
2 brown onions, thinly sliced
2 red capsicums, deseeded, thickly sliced
4 garlic cloves, thinly sliced
125ml (½ cup) white wine
375ml (1½ cups) chicken stock
8 fresh thyme sprigs
3 fresh or dried bay leaves
400g can baby roma tomatoes
80g (½ cup) pitted kalamata olives
Finely chopped fresh continental parsley leaves and crusty bread, to serve
1 Preheat oven to 130°C/110°C fan forced. Heat the oil in a large
