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Ingredients

80g butter, softened
2 garlic cloves, crushed
8 Coles Australian RSPCA Approved Chicken Thigh Cutlets
1 brown onion, cut into wedges
2 pears, cut into wedges
1 cup (200g) white quinoa, rinsed, drained
4 silverbeet leaves, shredded
2 teaspoons Dijon mustard

Method

Step 1 Preheat oven to 230C. Combine the butter and garlic in a small bowl. Rub the butter mixture over the chicken and under the skin to coat. Place chicken and onion in a roasting pan. Roast for 30 mins. Arrange pear around chicken and roast for a further 10 mins or until chicken is golden and cooked through.
Step 2 Meanwhile, combine the quinoa and 2 cups (500ml) water in a saucepan. Bring to the boil over high heat. Reduce heat to low. Cook, covered, for 10-12 mins or until quinoa is tender and liquid is absorbed. Stir in the silverbeet.
Step 3 Transfer chicken to a plate. Add the quinoa mixture and mustard to the pan. Toss to combine. Divide among serving plates. Season. Top with chicken.

Garlic roasted chicken with pear and quinoa

How to make Garlic roasted chicken with pear and quinoa

Ingredients

Method