Balsamic roast chicken and swede

The Balsamic Vinegar adds a rich sweetness to the swede and a lovely rounded flavour to the crispy chicken thighs in this winter warmer recipe.

Recipe serves 2

  • 2 chicken legs cut into drums and thighs
  • 1 small bunch kale stalks removed
  • 1 handful spinach stalks removed
  • 2 cloves garlic
  • 1 tsp sugar
  • 1 swede peeled and chopped into 2cm chunks
  • 50ml balsamic vinegar
  • 1tsp dried  thyme
  1. Preheat oven to 210°c and warm a large roasting tray
  2. Mix Balsamic vinegar, 1 tbsp (any) sugar, garlic, salt and lots of pepper with 1 tbs oil.
  3. Put chicken, and half of the Balsamic mixture in a plastic bag or bowl and marinate for at least 1/2 an hour (up to 8 hours)
  4. Mix remaining marinade with the thyme and seasoning in a large bowl and toss the swede pieces in the mixture. Spread on the hot roasting tray and add back to the oven. This will need around 45 minutes to cook through until soft.
  5. After the swede has had ten minutes, turn the heat down to 190°c, arrange  the chicken in the same roasting tray with marinade squeezed from bag over the top, basting after first 15 mins (you can also turn the swede now) and then baste chicken as necesssary. After a total of 35 minutes cooking time, check the chicken pieces are cooked through and if they are remove chicken to rest.
  6. The swede may need a little longer to be soft all the way through, you can leave it cooking whilst you prepare the greens.
  7. Fry the onion off in a little oil for 3-4 minutes until soft, add the garlic and kale and fry for a further 7 minutes with a lid on to wilt.
  8. Add spinach and remaining thyme to the kale, season and cook down for a further 2-3 minutes
  9. Serve on warmed plates.