Roasted garlic chicken with artichokes and silverbeet
( SERVES 4 )
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|2 sprigs||Fresh rosemary|
|6||Garlic cloves, 4 crushed, 2 sliced|
|2 tbsp||Olive oil|
|1 to taste||Salt & freshly ground pepper|
|¼ tsp||Chilli flakes|
|1 bunch||Silverbeet, trimmed and chopped|
|4||Artichoke hearts, marinated and halved|
|1||Lemon, for 1 tbsp of zest|
- Preheat oven to 220C.
- Place the chicken, rosemary, crushed garlic (4 cloves), lemon, oil, salt and pepper on a baking tray and toss to combine. Roast for 30 minutes or until cooked through and golden. Set aside and keep warm.
- Heat the butter in a large frying pan over high heat. Add the sliced garlic, chilli, silverbeet, artichokes and lemon zest and cook for 1-2 minutes or until silverbeet is wilted. Serve with the chicken.
Tip: Chicken marylands are the thigh of the chicken with the leg attached.
This dish is best matched with
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