Chicken Maryland, Seasonal Roasted Vegetables

Name: Chicken Maryland, Seasonal Roasted Vegetables
Yield: 10
Ingredients: 500.0g Baby carrots, peeled and trimmed; 500.0g Cauliflower, cut in florets; 200.0g Asparagus spears, halved; 200.0g Broccolini, chopped; 200.0g Cherry Tomatoes; 20.0ml Oil; 10.0x Chicken maryland pieces; 38.0g CONTINENTAL Professional Spring Vegetable Soup Mix Gluten Free 2kg

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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What you need

Baby carrots, peeled and trimmed 500.0 g
Cauliflower, cut in florets 500.0 g
Asparagus spears, halved 200.0 g
Broccolini, chopped 200.0 g
Cherry Tomatoes 200.0 g
Oil 20.0 ml
Chicken maryland pieces 10.0 x
CONTINENTAL Professional Spring Vegetable Soup Mix Gluten Free 2kg 38.0 g

Australian

Other European

Aged Care

Poultry

Roasts

Main Meals

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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
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 CONTINENTAL Spring 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.