Prep:  20 mins
Cook:  1 1/2 hours (+10 minutes resting)
Serves:  4
Average: 3.3 (8 votes)
Recipe by: Lilydale
For a wonderfully succulent dinner roast, with a medley of delicious flavours, try this kombucha and green tea chicken with roasted vegetables. So simple to make and not your standard roast, this dish is perfect for dinner parties.

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Kombucha and Green Tea Chicken with Roasted Vegetables
  1. Preheat oven to 200°C (180°C fan forced)
  2. 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
  3. 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
  4. 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
  5. Season the chicken and vegetables with salt and pepper
  6. 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
  7. 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.
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