Name: Balsamic chicken and vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon balsamic vinegar; 1 tablespoon brown sugar; 2 teaspoon vegetable or olive oil; 8 chicken thigh cutlets, skin on; 6 parsnips, peeled, quartered lengthwise; salt and pepper, to season; 4 tomatoes, halved; 1/2 cup grated extra-light cheddar cheese; 200 gram green beans, halved diagonally; 1/4 cup chopped basil, plus extra small leaves, to serve

Ingredients

2 tablespoon balsamic vinegar

1 tablespoon brown sugar

2 teaspoon vegetable or olive oil

8 chicken thigh cutlets, skin on

6 parsnips, peeled, quartered lengthwise

salt and pepper, to season

4 tomatoes, halved

1/2 cup grated extra-light cheddar cheese

200 gram green beans, halved diagonally

1/4 cup chopped basil, plus extra small leaves, to serve

Method

1.Preheat oven to 220°C (200°C fan forced).

2.Combine vinegar and sugar in a jug; stir until sugar dissolves.

3.Place chicken, parsnip and vinegar mixture in a roasting pan; toss to coat. Season. Bake for 15 minutes. Add tomato, cut-side up, to dish. Sprinkle tomato with cheese. Bake for 10 minutes more or until chicken and vegetables are golden and cooked.

4.Meanwhile, microwave beans on High (100%) for 2 minutes or until just tender. Add basil and remaining oil; toss to combine. Season.

5.Divide chicken, vegetables and beans among plates. Serve sprinkled with extra basil.

For a flavour boost, marinate chicken in balsamic mixture a day ahead. Cover, then refrigerate. You can use red or white wine vinegar instead of balsamic. Flavour will vary. You can use frozen green beans instead of fresh.
Note

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Ingredients

Method

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