The midweek 30-minute roast chicken with grain salad

The midweek 30-minute roast chicken with grain salad

Shannon Bennett teaches us how to take the stress out of cooking a roast mid-week.


  • 1 cup (200g) quinoa (we used tri-colour quinoa)
  • 1⁄4 cup (60ml) extra virgin olive oil
  • 4 chicken marylands (or 4 chicken drumsticks and 4 thighs)
  • 4 sprigs lemon thyme, leaves picked
  • 2 tbs honey
  • Finely grated zest and juice of 2 lemons
  • 1/3 cup (55g) raisins
  • 1⁄4 cup (35g) each sunflower seeds, chopped brazil nuts, pepitas, slivered almonds, toasted
  • 1⁄2 bunch each flat-leaf parsley and coriander, leaves picked


  • 1.
    Preheat oven to 220°C. Bring a pan of water to the boil. Add the quinoa and cook on medium heat for 10-15 minutes until tender. Drain and set aside.

  • 2.
    Meanwhile place 2 tbs oil in an ovenproof frypan or casserole. Season the chicken and place skin side down over medium heat. Cook for 5-6 minutes until golden.

  • 3.
    urn, top with thyme and drizzle over half the honey and lemon juice. Roast in the oven for 20 minutes or until cooked through.

  • 4.
    To make the dressing combine the remaining olive oil, honey and lemon juice, plus any pan juices, and season.

  • 5.
    Combine quinoa with the raisins, seeds and nuts then season. Toss through the herbs and dressing. Serve with chicken.

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