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Kombucha and Green Tea Chicken with Roasted Vegetables
Ingredients:
Method:
- 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.
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