For the ultimate winter warmer, make this garlic roasted chicken with pear and quinoa. It's hearty, delicious and quick to prep. Tick!
Ingredients
80g butter, softened
2 garlic cloves, crushed
8 Coles Australian RSPCA Approved Chicken Thigh Cutlets
1 brown onion, cut into wedges
2 pears, cut into wedges
1 cup (200g) white quinoa, rinsed, drained
4 silverbeet leaves, shredded
2 tsp Dijon mustard
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Preheat oven to 230°C. Combine the butter and garlic in a small bowl. Rub the butter mixture over the chicken and under the skin to coat. Place chicken and onion in a roasting pan. Roast for 30 mins. Arrange pear around chicken and roast for a further 10 mins or until chicken is golden and cooked through.
Step 2
Meanwhile, combine the quinoa and 2 cups (500ml) water in a saucepan. Bring to the boil over high heat. Reduce heat to low. Cook, covered, for 10-12 mins or until quinoa is tender and liquid is absorbed. Stir in the silverbeet.
Step 3
Transfer chicken to a plate. Add the quinoa mixture and mustard to the pan. Toss to combine. Divide among serving plates. Season. Top with chicken.
8 Coles Australian RSPCA Approved Chicken Thigh Cutlets
1 brown onion, cut into wedges
2 pears, cut into wedges
1 cup (200g) white quinoa, rinsed, drained
4 silverbeet leaves, shredded
2 tsp Dijon mustard
Method
Step 1
Preheat oven to 230°C. Combine the butter and garlic in a small bowl. Rub the butter mixture over the chicken and under the skin to coat. Place chicken and onion in a roasting pan. Roast for 30 mins. Arrange pear around chicken and roast for a further 10 mins or until chicken is golden and cooked through.
Step 2
Meanwhile, combine the quinoa and 2 cups (500ml) water in a saucepan. Bring to the boil over high heat. Reduce heat to low. Cook, covered, for 10-12 mins or until quinoa is tender and liquid is absorbed. Stir in the silverbeet.
Step 3
Transfer chicken to a plate. Add the quinoa mixture and mustard to the pan. Toss to combine. Divide among serving plates. Season. Top with chicken.
