Recipe by Nadia Lim
Ingredients
- 3 large kumara, cut into 1cm rounds
- 8 whole baby carrots, washed and trimmed
- 3 baby beetroots, quartered
- 3 tbsp oil
- 4 chicken thighs, boneless
- 4-8 rashers prosciutto
- 50g butter
- 1/3 cup honey
- a few sage leaves, rosemary sprigs and thyme sprigs – either 1 or all 3
Method
- Preheat oven to 165ºC, fanbake.
- Place kumara, carrots and beetroot in a medium sized oven tray. Drizzle with 2 tbsp of the oil, season and bake for 15 minutes to give them a head start.
- Meanwhile, heat remaining 1 tbsp oil in a medium frying pan over medium heat. Wrap each chicken thigh in 1-2 pieces of prosciutto to make little parcels.
- Place thighs in the pan and fry for 2-3 minutes on each side until prosciutto is golden.
- Remove vegetables from the oven and increase heat to 180 degrees. Give veges a toss to make sure they cook evenly, then place chicken thighs on top and return to oven.
- Cook for 25 minutes or until chicken is cooked and juices run clear when meat is pierced with a knife tip.
- Just before serving, heat a small pan on medium heat. Add butter, honey and herbs and gently simmer for 3-4 minutes, stirring occasionally.
- Make a little base of vegetables on each plate, then place a chicken thigh on top. Pour some honey butter sauce over each thigh and add a few herbs from the pan.
Share this Post