Here is the recipe to another family favourite of ours. The only variation is that instead of the maryland I'd rather have the butcher cut up a whole chicken into six pieces and use that instead. The reason being that Middle Man and I love the leg, Big Man and his father like the breast and the Big Man also likes the wing... I'm sure you know the drill. Anyway, it works just as well and makes everybody happy. The recipe comes from one of my old Notebook: magazines, May 2009 I think.
Thyme Roasted Chicken and Cauliflower
Ingredients (serves 4)
- 1 tbs olive oil
- 4 (about 800g) chicken marylands
- 8 kipfler potatoes, washed, halved lengthways
- 1/2 (about 600g) cauliflower, cut into florets
- 2 red onions, cut into wedges
- 1/2 cup (125ml) dry white wine
- 1/2 cup (125ml) chicken stock
- 1 tbs grated horseradish
- 1 tbs Dijon mustard
- 1/4 bunch thyme
- Steamed green beans, to serve
Preheat oven to 200°C. Heat oil in a roasting pan over medium heat. Add chicken; cook for 2-3 minutes each side or until golden brown. Transfer to a bowl.
Add the potatoes to the pan and cook, turning occasionally, for 1-2 minutes or until golden. Transfer to bowl. Add the cauliflower and onion and cook, turning occasionally, for 1 minute or until golden. Return chicken and potatoes to the pan.
Combine wine, stock, horseradish and mustard in a jug and pour over chicken. Sprinkle with thyme sprigs and season with salt and pepper. Remove from heat. Roast in oven for 25-30 minutes or until chicken is cooked through. Remove from oven. Serve with steamed green beans, if desired.