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Chicken Maryland, Seasonal Roasted Vegetables
Chicken Maryland, Seasonal Roasted Vegetables – Recipe

Add a touch of nostalgia to your menu with the economical Maryland cut. This substantial piece of bone-in meat is far juicier and more flavourful than just drumsticks and thighs. This recipe has it accompanied with simple roasted vegetables and a delicious, quick-prep sauce.

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Ingredients per serve

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What you need

Add a touch of nostalgia to your menu with the economical Maryland cut. This substantial piece of bone-in meat is far juicier and more flavourful than just drumsticks and thighs. This recipe has it accompanied with simple roasted vegetables and a delicious, quick-prep sauce.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Roasted Vegetables

    • Drizzle some oil over the carrots, cauliflower, asparagus, and cherry tomatoes.
    • Roast the vegetables in the oven at 170°C for 25 minutes. Keep warm.

    • Chicken Marylands

      • Heat a little extra oil in a large frying pan and brown the Marylands.
      • Finish cooking in the oven at 170°C until cooked through.

    • Spring Vegetable Sauce

      • In a saucepan, bring the KNORR Professional Vegetable Soup Mix and water (400 ml per 10 serves) to a boil, stirring continuously.
      • Simmer for 10 minutes.

    • To Serve

      • Place the chicken Marylands on serving plates with roasted vegetables on the side and spring vegetable sauce drizzled over.

    • Chef's Tip

      • You can add grated cheese to the veggie bake, if preferred.
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