Name: Kombucha and Green Tea Chicken with Roasted Vegetables
Prep time: 20 min
Cook time: 1 h 40 min
Ingredients: 1 Lilydale Free Range Whole Chicken (approx. 1.6kg); 330ml kombucha; 1 tsp green tea leaves; 2 tblsp honey; 1 lemon, cut into quarters; 1 large red onion, cut into wedges; 12 brussels sprouts, halved; 1 bunch baby carrots, trimmed, peeled; 1/2 small Chinese cabbage, cut into wedges; 20gm butter, diced into small cubes; Olive oil

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Preheat oven to 200°C (180°C fan forced)
In a medium saucepan, combine the kombucha and green tea leaves over medium heat. Bring to a simmer and cook until liquid reduces by about half. Stir in honey and simmer for a further 2 to 3 minutes, or until slightly thickened
Place the chicken in the centre of a large roasting pan. Place the lemon quarters inside the chicken cavity and tie legs together with string
Add the onion, Brussels sprouts, carrots and cabbage to the pan. Baste the chicken with the kombucha glaze. Dot the butter over the vegetables and lightly spray with olive oil
Season the chicken and vegetables with salt and pepper
Cook the chicken and vegetables for 1 1/4 hours or until chicken is cooked and juices run clear. Baste the chicken with the remaining glaze 2 to 3 times during cooking. Cover pan with foil and rest chicken for 10 minutes
Serve chicken with vegetables and spoon over any pan juices

Tips & Hints:

Kombucha is a lightly sparkling fermented tea beverage and is available at most health stores and specialty food stores.

Preheat oven to 200°C (180°C fan forced)
In a medium saucepan, combine the kombucha and green tea leaves over medium heat. Bring to a simmer and cook until liquid reduces by about half. Stir in honey and simmer for a further 2 to 3 minutes, or until slightly thickened
Place the chicken in the centre of a large roasting pan. Place the lemon quarters inside the chicken cavity and tie legs together with string
Add the onion, Brussels sprouts, carrots and cabbage to the pan. Baste the chicken with the kombucha glaze. Dot the butter over the vegetables and lightly spray with olive oil
Season the chicken and vegetables with salt and pepper
Cook the chicken and vegetables for 1 1/4 hours or until chicken is cooked and juices run clear. Baste the chicken with the remaining glaze 2 to 3 times during cooking. Cover pan with foil and rest chicken for 10 minutes
Serve chicken with vegetables and spoon over any pan juices

Tips & Hints:

Kombucha is a lightly sparkling fermented tea beverage and is available at most health stores and specialty food stores.

Preheat oven to 200°C (180°C fan forced)
In a medium saucepan, combine the kombucha and green tea leaves over medium heat. Bring to a simmer and cook until liquid reduces by about half. Stir in honey and simmer for a further 2 to 3 minutes, or until slightly thickened
Place the chicken in the centre of a large roasting pan. Place the lemon quarters inside the chicken cavity and tie legs together with string
Add the onion, Brussels sprouts, carrots and cabbage to the pan. Baste the chicken with the kombucha glaze. Dot the butter over the vegetables and lightly spray with olive oil
Season the chicken and vegetables with salt and pepper
Cook the chicken and vegetables for 1 1/4 hours or until chicken is cooked and juices run clear. Baste the chicken with the remaining glaze 2 to 3 times during cooking. Cover pan with foil and rest chicken for 10 minutes
Serve chicken with vegetables and spoon over any pan juices