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Manuka honey chicken

Name: Manuka honey chicken
Cook time: 30 min
Yield: 4

with an orange baby cos salad & paprika mayo

Ready in around 30 mins

RECIPE FACT:

Manuka’s flowering season lasts only 2-6 weeks, peaking in mid-December. Individual flowers may only be open for 5 days — so the bees need to work quickly!

Nutritional Info:

Energy: 3077 kjkj (736 Kcal)
Protein: 38 g
Carbohydrate: 28 g
sugars: 9 g
Fat, total: 53 g
saturated: 10 g
Sodium: 707 mg
Contains: Milk, Egg

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

PREHEAT OVEN TO 210°C FAN BAKE.
1. TO MARINADE AND COOK THE CHICKEN:

Line an oven tray with baking paper. Remove the free-range chicken thighs from their packaging and pat dry with a paper towel then cut each thigh into 4 even pieces. Place the chicken in a bowl with the manuka honey marinade, season with salt and pepper and toss to coat well. Place the chicken onto the tray and cook for 18-20 mins or until cooked through.
2. TO COOK THE VEGETABLES:

Line a second oven tray with baking paper. Empty the steamed potatoes onto the tray, season with salt and pepper and drizzle with any leftover marinade from the bowl. Cook in the oven for 22-25 mins.
3. TO PREPARE THE SALAD:

Peel the orange then cut into segments above a salad bowl, retaining any juice. Add the baby cos and crumbled feta, drizzle with olive oil and season with salt and pepper. Mix gently and set aside.
TO SERVE:

Divide the potatoes between the plates, serve the salad alongside, then top with the chicken and a sprinkle of toasted pumpkin seeds. Finish with a serving paprika mayo on the side.