Balsamic Rosemary Roast Chicken

400g Carrots, raw, cut into quarters lengthways
3 tbsp Olive Oil,
4 Garlic, cloves unpeeled and bruised
2 stalks Rosemary, roughly chopped
4 Chicken Breast fillets, with skin
2 tbsp Balsamic Vinegar,
4 tbsp Orange Juice,
1 tsp Caraway Seed,
1 Cabbage, savoy, fresh, thinly shredded

1) Preheat the oven to 200oC, gas mark 6. Toss the carrots with 1tbsp oil and tip onto a baking tray. Season, then roast for 10 minutes. Meanwhile, mix the garlic and rosemary with 1 tbsp oil in a bowl. Add the chicken; season and combine well.

2) Nestle the chicken breasts, skin-side up, among he carrots. Return to the oven for 10 minutes, then splash over the balsamic vinegar and orange juice. Roast for another 10 minutes until the chicken is cooked and the carrots are sticky and tender.

3) For the cabbage, heat the remaining oil in a large pan over a high heat. Fry the caraway seeds for 1 minute, then add the cabbage and 100ml water. Cover and cook for 3 - 5 minutes, stirring occasionally, until just tender. Season and serve the cabbage with the chicken, carrots and syrupby juices.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user PETERRIX1.