30 Min
very easy
4 People
Rating starstarstarstarstar
Roast chicken with almond dressing
1. Set oven to 220°C.

2. Slash chicken marylands, place on an oven tray. Rub with maple syrup and oil, season with salt and pepper. Top with orange slices. Roast for 25 minutes, or until golden and cooked through.

3. Cut sweet potatoes and beetroot into bite-sized chunks. Toss on a second, lined oven tray with oil and orange juice. Season with salt and pepper, roast for 20 minutes. Halve and add brussels sprouts to the tray for the last 10 minutes of cooking time.

4. Combine dressing ingredients in a bowl. The almond butter might require heating or you can blend together using a stick mixer.

5. Serve roast chicken tray bake with almond dressing. Top with fresh thyme if desired.

To slash chicken, use a sharp knife to make incisions into the meat for quicker cooking.
Use white wine vinegar if preferred and balance dressing to taste with maple syrup.
4 chicken marylands
1 tbsp maple syrup or honey
1 tbsp oil, for cooking
1/2 orange, sliced

1.2kg sweet potato & beetroot mix
1 tbsp oil, for cooking
1/2 orange, juice
150g brussels sprouts

1/2 jar almond butter
2 tbsp soy sauce
1/2 - 1 tbsp maple syrup or honey
1 tbsp apple cider vinegar (see tip!)
2 tbsp olive oil

1/2 packet fresh thyme, leaves
salt and pepper, for seasoning