Roast Chicken and Tomato Butter

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs zucchini
• 2clov garlic
• 10g umami seasoning
• 50g tomato paste
• 300g free-range chicken thigh fillets
• 50g mixed salad leaves
• 50g maple and mustard dressing
• 20g butter
• 15ml olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Remove 20g butter from the fridge to soften. Cut the potatoes and zucchini into 1.5cm-thick rounds. Crush or finely chop the garlic.
2. Step 2 — Roast vegetables
   Put the potato and zucchini on the lined tray. Drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat. Roast for 15 mins.
3. Step 3 — Make tomato butter
   While the vegetables are roasting, put the softened butter, garlic, umami seasoning and tomato paste in a bowl, season with salt and pepper and stir to combine.
4. Step 4 — Add chicken
   After 15 mins, push the vegetables towards the edges of the tray, then add the chicken. Evenly spread the tomato butter over the chicken.
5. Step 5 — Roast chicken
   Roast the chicken and vegetables for a further 12-15 mins until the chicken is cooked through and the vegetables are tender.
6. Step 6 — Toss salad and serve
   Meanwhile, combine the salad leaves and maple and mustard dressing in a bowl and season with salt and pepper. Serve the roast chicken and vegetables and salad at the table for everyone to help themselves.

Allergens

Milk, Sulphites