Blueberry Roasted Chicken

2 Pax


2 pcs (~300g) chicken thigh
1.5 tsp olive oil
130g blueberries, washed
3 cloves garlic, sliced
10g shallot, minced
1 sprigfresh rosemary
1/8 cupbalsamic vinegar
2 tbsp honey
140g broccoli, cut into smaller pieces
100g baby carrots, cut into smaller pieces
5mint leaves
Salt and pepper to season/taste


1Preheat oven to 180ºC
2In a plate, season chicken with 1/2 tsp of oil, salt and pepper
3Heat pan with 1 tsp of oil over medium heat, add rosemary and garlic to release the flavours and aroma
4Place and sear chicken breast until golden brown, about 2-3 minutes per side
5Remove chicken, rosemary and garlic into a baking dish with the broccoli and carrots, then set aside
6In the same pan, stir-fry shallots and cook until soft and lightly caramelized
7Add blueberries and cook for 1 minutes
8Stir in vinegar, honey and season with salt and pepper
9Simmer for about 10 minutes or until blueberries have collapsed
10Pour blueberry balsamic mixture over chicken and vegetables, bake in the oven for about 15-20 minutes until the chicken is cooked through

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