Something a little different from me today, a recipe. We tend to eat a roast meal once a week or so, I like that I can throw the meat and a few vegetables in the oven at 4pm and pull it out at 6pm without having to stand at the hot plate with children running around me legs.
This receipe came from an issue of Real Living and is a variation of the roast chicken. It is still relatively quick and easy and doesn't require the oven being on for 2 hours (nice for summer) For 4 people you will need:
Chicken thighs- skin on is recommended but I use skin off pieces too which works fine.
2 cloves garlic
punnet cherry tomatoes
1 tablespoon dijon mustard
1/3 cup maple syrup
Preheat oven to 200C
Quarter zucchinis and separate garlic cloves
Add some oil and a knob of butter to the pan (I use a roasting pan on the hot plate which I then transfer to the oven)
Add zucchini, garlic and rosemary stalks to pan. Cook for approx 4 minutes on each side until lightly browned.
Remove zucchini, garlic and rosemary from pan.
Season chick thigh pieces and place in pan, skin side down. Cook for approx 5 minutes or until browned.
Mix maple syrup and dijon mustard in a small bowl.
Turn chicken over and drizzle maple syrup/mustard mixture over chicken pieces.
Return zucchini, garlic and rosemary to the pan.
Add the cherry tomatoes to the pan as well.
Place in the oven for 40 minutes.
Serve with some crusty bread or salad.
(The addition of red capsicum or mushrooms would also work nicely with this meal.)