Recipe type: Main
Cuisine: South African
Rooibos Marinade
  • 1 CupStrong Rooibos Tea
  • 3 Tbsp Olive Oil
  • ¼ Cup Lemon Juice
  • ¼ Cup Balsamic Vinegar
  • 1 TbspFinely Grated Lemon Rind
  • 2 Tsp Cumin Seeds or 1Tbsp Ground Cumin
  • 3 Tbsp Fresh Thyme Leaves
  • 8-10 Chicken Portions, Excess Fat Removed
  • 2 Onions, Cut into Wedges
  • 300 G Cauliflower, Cut into Florets
  • 200 G Baby Tomatoes, Whole
  • 6 Baby Marrows, Diagonally Sliced
  • 2 Cloves Of Garlic, Thinly Sliced
  • Salt and Pepper
  • Extra Fresh Thyme Sprigs for Garnish
  1. Preheat the oven to 180 °C.
  2. Rooibos marinade: Mix all the marinade ingredients together. Keep a third of the mixture aside to serve as a salad dressing.
  3. Chicken: Place the chicken and veggies in a large bowl. Pour the remaining marinade over the chicken and veggies and toss well to coat all the ingredients. Season to taste.
  4. Spoon the chicken and veggies, with the marinade, in a single layer into a large oven dish.
  5. Roast for 40-45 minutes or until the chicken is golden brown and cooked, but still juicy.
  6. Serve with extra fresh thyme sprigs and a simple green salad. Enjoy the salad with the remaining marinade as a healthy salad dressing.
Recipe by SAPeople South African Recipes at