Rosemary, Turmeric and Garlic Chicken Bake


A great way to keep your immune system strong is to eat well and if you're looking for something easy and delicious, look no further then our Rosemary, Tumeric and Garlic Chicken Bake. It’s plate-licking good so we’re sure it’ll become one of your favourites. Plus, it's a great way to introduce anti-inflammatory and hayfever fighting powers into your life this month.


Rosemary, Turmeric and Garlic Chicken Bake
Serves 4

4 chicken breasts
4 cloves of garlic, crushed
10 brussel sprouts, cut into quarters (can be substituted for any vegetable of your choice)
2 brown onions, quartered
1 sweet potato, cubed
4 tbsp of olive oil
2 lemons (juice only)
3 tsp of ground turmeric
5 rosemary twigs

Preheat oven to 180° (160° fan-forced)
Line a baking dish with baking paper or a small amount of olive oil.
Place the chicken in the baking dish, followed by the brussel sprouts, sweet potatoes and onions.
In a medium sized mixing bowl, combine the olive oil, lemon, tumeric and a pinch of salt and pepper.
Pour turmeric mix over the chicken and vegetables and lightly toss to ensure they are evenly coated.
Scatter the rosemary twigs over the contents of the baking dish
Bake for 40 minutes, or until the chicken is completely cooked.