Blueberry & Rosemary Roast Chicken
Juicy blueberries add a touch of sweetness to this garlic and rosemary roast chicken recipe. Try it today for a fresh take on a classic roast.
Mashed potato or crusty bread, and steamed greens are perfect sides.
8 chicken thigh cutlets skin on 8 chicken thigh cutlets skin on
2 tbs Woolworths extra virgin olive oil 2 tablespoon Woolworths extra virgin olive oil
1/3 cup red wine vinegar 1 thirds cup red wine vinegar
2 bulb garlic, halved crossways 2 bulb garlic, halved crossways
1 bunch rosemary 1 bunch rosemary
1 tbs brown sugar 1 tablespoon brown sugar
125g blueberries 125 grams blueberries
- Place chicken, oil, vinegar, garlic, rosemary and sugar in a large bowl. Season with pepper and turn to coat. Refrigerate for 30 minutes to marinate, if time permits.
- Preheat oven to 210°C/190°C fan-forced. Transfer chicken and marinade to a large roasting pan. Bake for 30 minutes or until chicken starts to brown. Add blueberries, then bake for a further 10 minutes or until chicken is cooked through and blueberries start to blister. Serve.