Ingredients
- 600 grams Baby potatoes
- 4 cloves Garlic
- 1 Thyme sprig or dried thyme
- 1 tbsp Olive oil first
- 2 tsp Honey
- 2 tsp Balsamic vinegar first
- 250 grams Cherry tomatoes
- 1 tsp Cumin
- 1 tsp Coriander
- 2 tsp Olive oil second
- 500 grams Chicken thighs skinless, boneless
- 2 tsp Olive oil third
- 1 tsp Balsamic vinegar second
- 100 grams Mesclun salad
Instructions
PREP INGREDIENTS
- Preheat the oven to 220°C, fan-forced. Halve the unpeeled potatoes, quartering any large ones. Peel and mince the garlic. Strip the thyme leaves, discarding the tough stems.
START BAKE
- Combine the first measure of oil, honey and the first measure of balsamic vinegar in a medium roasting pan. Add the potato, tomatoes, garlic and thyme, season with salt and pepper and toss to coat. Bake for 20 mins, or until the potato is almost tender and the tomatoes are softened.
PREP & COOK CHICKEN
- Meanwhile, combine the cumin, coriander and the second measure of oil in a large bowl and season with salt and pepper. Add the chicken and turn to coat. Add the chicken to the par-baked vegetables and bake for the remaining 15-17 mins until the chicken is cooked through and the potatoes are golden and tender.
MAKE DRESSING
- Put the third measure of oil and the second measure of balsamic vinegar in a large bowl. Season with salt and pepper and whisk to combine. Add the mesclun to the dressing and toss to coat.
TO SERVE
- Divide the tasty chicken bake with blistered tomatoes and garlic thyme potatoes between plates with the dressed mesclun on the side.
Nutrition
Calories: 366kcal | Carbohydrates: 34g | Protein: 28g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 119mg | Sodium: 136mg | Potassium: 1146mg | Fiber: 4g | Sugar: 6g | Calcium: 52mg | Iron: 3mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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