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Balsamic roast chicken

servings:Serves 4
total time:
45 minutes


  • 1/4 cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 4 chicken Marylands, trimmed
  • 600g chat potatoes, halved
  • 250g punnet cherry tomatoes
  • 1 lemon, rind finely grated, juiced
  • 2 tablespoons flat-leaf parsley leaves, chopped
  • 100g rocket leaves


  • 1

    Place vinegar, mustard, 1 tablespoon oil, garlic and salt and pepper in a large snap-lock bag. Shake to combine. Place chicken in bag. Shake to coat. Seal bag and refrigerate for at least 4 hours.

  • 2

    Preheat oven to 200°C. Tip chicken and marinade into a large roasting pan. Place potatoes, remaining oil and salt and pepper in a second roasting pan. Turn to coat.

  • 3

    Place chicken in oven on top shelf and potatoes on shelf below. Roast for 30 to 35 minutes. Turn potatoes and add tomatoes. Roast chicken and vegetables for a further 10 minutes or until chicken is cooked through and potatoes are golden.

  • 4

    Combine lemon rind and parsley. Sprinkle over vegetables. Place on plates with rocket and chicken



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