Ingredients
- 4 chicken marylands
- 2 tbsp olive oil
- 1 1/2 tsp coriander seeds crushed
- 1 1/2 tsp smoked paprika
- 2 tbsp balsamic vinegar
- 2 cloves garlic crushed
- 2 carrots cut lengthwise
- 2 lemons 1 juiced, 1 cut into wedges
- 1 large brown onion cut into wedges
- 250 ml water or chicken stock
- 1/4 bunch kale leave torn
Servings:
Instructions
- 1. Season the chicken marylands with sea salt and freshly cracked pepper. Place them into a large bowl and set aside.
- In another bowl, add the lemon juice, olive oil, coriander seeds, smoked paprika, balsamic vinegar and garlic, then mix until well combined.
- Pour the marinade over the chicken and rub into the skins. Cover with plastic wrap and place the refrigerator for 1 hour to marinate.
- Preheat the oven to 200C . Arrange the fennel, carrots, onions and lemon wedges in a single layer in a deep roasting pan. Season with sea salt and freshly cracked pepper. Place the marinated chicken on top, and pour the marinade liquid and chicken stock over the chicken.
- Roast the chicken in the preheated oven for 35–40 minutes, occasionally basting the chicken with the pan juices until the chicken is cooked through and golden.
- 8 minutes before the chicken is ready, gently toss the kale through, mixing with the juices from the pan to ensure it is well covered and will not dry out and burn. Add a little more sea salt and pepper if needed.
- Remove from the oven when cooked.
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