Try this delicious twist on classic roast chicken. Serve with sweet baby carrots and mashed potato.
1 orange, juiced
⅓ cup extra-virgin olive oil
1 tbsp grainy mustard
4 garlic cloves, crushed
4 chicken fillets
2 bunches baby carrots, trimmed
1 bunch purple heirloom carrots,
trimmed and peeled
olive oil cooking spray
½ cup flat-leaf parsley
leaves or chervil sprigs
1 Preheat oven to 200˚C. Combine orange juice, oil, mustard and garlic in a bowl. Place chicken fillets into a bowl to marinate. Pour half the dressing over chicken fillets and let them stand, covered, for 20 minutes.
2 Line a baking tray or baking dish with baking paper. Place carrots onto tray and spray with olive oil. Season with salt and pepper. Roast for 20 minutes.
3 Heat a frying pan over medium heat. Remove chicken from marinade and add to pan. Cook chicken for 3 minutes on each side or until golden.
4 Transfer chicken to baking dish with carrots. Bake for 10 minutes or until chicken is cooked through. Serve sprinkled with parsley or chervil. Pour remaining dressing into a jug and serve on the side.