Mains

Sautéed Piccolini® Cocktail Tomatoes with Chicken, Purple Dutch Carrots and Baby Brussels Sprouts

The perfect dinner to celebrate a special occasion.

Serves: 4.
Prep Time: 20 minutes.
Cooking Time: 55 minutes.

Ingredients

• 2 trusses of Piccolini® cocktail tomatoes, on the vine
• 1 bunch purple Dutch carrots, peeled and trimmed
• 1 bunch Dutch carrots, peeled and trimmed
• 300g baby Brussels sprouts, trimmed
• 2 large Spanish onions, sliced
• 3 lemons, two halved, one cut in chunks
• 1 size 12 free range organic chicken
• 1 bunch lemon thyme
• 100ml macadamia oil
• Sea salt
• Cracked black pepper

Cooking Instructions

• Stuff chicken cavity with lemon chunks and half the thyme and tie legs. Drizzle over oil and season with salt and pepper. Place in a baking tray and bake at 160°C for 30 minutes till browned.
• Add carrots, baby Brussels sprouts, onion and remaining thyme to the tray and cook, covered, for 25 minutes.
• Add tomatoes on the vine and bake, uncovered, for a further 5 minutes.
• Rest chicken in a warm spot for 5 minutes. Serve chicken surrounded by baby Brussels sprouts, purple Dutch carrots, Dutch carrots and Piccolini® tomatoes. Garnish with lemon halves.