Australian Gourmet Traveller – September 2019

Chicken, carrot and orange tray

bake with chive butter SERVES 4

This one-tray roast gets a boost from a quick compound butter flavoured with garlic

and chives. Make extra and have it on hand for garlic bread that’s ready in minutes.

12 Dutch carrots, trimmed,
larger ones halved
lengthways
500 gm chat potatoes, halved
1 head of garlic, halved
2 oranges, halved
60 ml (⁄ cup) extra-virgin
olive oil
4 chicken Marylands,
deeply scored at 3cm
intervals
CHIVE BUTTER
125 gm unsalted butter,

softened
2 garlic cloves, crushed

⁄Œ cup thinly sliced chives,

plus extra to serve

Finely grated zest of

⁄’ orange

1 Preheat oven to 250°C.

Place carrots, potatoes, garlic

and oranges in a baking dish.

Drizzle with 2 tbsp oil, season

to taste, toss to combine and

add to oven.

Immediately after putting

carrot mixture in the oven, heat

remaining oil in a large frying

pan over high heat. Add chicken

and cook, turning once, until

browned (4 minutes). Add to

tray and roast until chicken is

cooked through and vegetables

are tender (20-25 minutes).

2 Meanwhile, for chive butter,

combine ingredients in a bowl

and season to taste. Spread

chive butter over tray for the

last 3 minutes of cooking.

3 Carefully squeeze roasted

oranges over chicken mixture

with tongs, season to taste and

scatter with chives to serve. 

Fast

GOURMET TRAVELLER 53