Boneless Chicken Thighs topped with Sage & Onion Crumb Stuffing

INGREDIENTS

Boneless Chicken Thighs topped with Sage & Onion Crumb Stuffing:
1.1 kg boneless chicken thighs
⅓ cup Zaytuna Olive Oil
Juice of 1 large lemon
¼ cup Supreme Garlic Paste
1 tbsp Supreme Coarse Black Pepper
Salt to taste
1 tbsp dried mixed herbs
Sage & Onion Crumb Topping:
50g butter
1 tbsp Zaytuna Olive Oil
1 large onion, chopped
1 cup Supreme Breadcrumbs
1 tbsp freshly chopped sage
Salt to to taste

One Pan Roast Vegetables
1kg Maria Piper potatoes, peeled & cut into quarters
300-350g parsnips, peeled & cut into strips
300-350g carrots, peeled & cut into strips
50g butter
¼ cup olive oil
Salt to taste
1 tsp Supreme Coarse Black Pepper
1 tbsp Supreme Garlic Paste
1 tbsp Supreme coarse semolina
2-3 Rosemary sprigs

Honey, Fennel & Balsamic Roasted Brussel Sprouts
500g brussel sprouts, trimmed and halved
3 tbsp Zaytuna Olive Oil
2 tbsp honey
2 tbsp balsamic vinegar
1 tsp Supreme Fennel Seeds
½ tsp Supreme Black Pepper
Salt to taste
1 tsp Onion Powder
1 tbsp Balsamic vinegar
1 tbsp honey

METHOD

Boneless Chicken Thighs topped with Sage & Onion Crumb Stuffing:
In a bowl mix together, olive oil, lemon juice, garlic paste, coarse black pepper, salt and herbs. And chicken thighs and mix well. Cover and marinate overnight in the fridge. Preheat the oven to 180°c. Place the chicken on a baking tray and bake for 25 minutes or until the chicken is cooked. In the meantime make the crumb topping; melt and oil butter in a pan over medium heat. Add onions and sauté until soft. Stir in breadcrumbs, chopped sage and salt. Once the chicken is cooked, top each thigh with the crumb topping. Bake for an additional 10 minutes. Serve chicken with roast vegetables, sprouts, Yorkshire puds, gravy and cranberry sauce.

One Pan Roast Vegetables
Par-boil the vegetables in salted water then drain them. Fluff up the potatoes in the colander by shaking it around. Preheat the oven to 180°c. Add butter, olive oil, salt to taste, coarse black pepper and garlic paste to a large baking tray. Place the tray in the oven until the butter melts. Remove the tray and add the vegetables, semolina and rosemary sprigs. Toss so the vegetables are evenly coated. Roast for 1 hour, or until golden and crisp, then serve immediately with your roast.

Honey, Fennel & Balsamic Roasted Brussel Sprouts
Preheat the oven to 200°C. On a large baking sheet, drizzle brussels sprouts with olive oil, balsamic vinegar, honey and season with salt, pepper, onion powder and fennel seeds. Toss until combined. Roast until the brussels sprouts are crispy on the outside and tender on the inside, about 20-25 minutes, toss the sprouts halfway through. Remove from the oven, add 1 tbsp of honey and 1 tbsp balsamic vinegar and toss well and serve.