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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Syrup and fresh rosemary give this chicken dish a wonderful flavour! Ingredients:
8 chicken pieces (legs and thighs) |
80 ml golden syrup |
30 ml olive oil |
15 ml dijon mustard |
3 garlic cloves, crushed |
2 sprigs fresh rosemary |
15 ml lemon juice |
500 g baby potatoes, par-boiled |
250 g baby tomatoes |
Directions:
1. Preheat oven to 190°C.
2. Place chicken pieces in a large bowl.
3. Mix together the syrup, oil, mustard, garlic, rosemary, and lemon juice and season to taste.
4. Pour marinade over the chicken and mix together throughly.
5. Arrange the chicken pieces in a large roasting dish with the potatoes.
6. Spoon over the remaining marinade from the bowl.
7. Roast for 30-35 minutes or until done,adding tomatoes for the last 15-20 minutes of cooking time.
8. Serve with lots of fresh crusty bread to mop up the juices.
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