Roast Chicken and Honeyed Carrots with Warm Potato Salad
Method
- Preheat oven to 200°C (180°C fan-forced). Line 2 baking trays with baking paper.
- Place chicken on one prepared baking tray. Bake for 30-35 minutes or until golden and cooked through. Remove from oven and loosely cover with foil to rest for 5-10 minutes.
- Meanwhile, peel the potatoes and cut into 2-3cm pieces. Place in a saucepan of cold, salted water. Bring to the boil and simmer, uncovered, for 12 minutes or until tender. Drain and return to saucepan to keep warm.
- Peel the carrots and slice into 6 x 2cm batons. Place in a medium-sized mixing bowl and add 1 tablespoon of oil, honey and cumin and toss to combine. Place in a single layer on the other prepared tray and season with salt and pepper. Bake for 15-20 minutes, alongside the chicken, or until golden and cooked.
- Grate the zest from the lemon and reserve. Cut the lemon into 6 wedges.
- Finely chop the parsley and place in a medium-sized bowl. Finely chop the walnuts and add to parsley. Add ⅓ cup oil, lemon juice from 2 wedges, vinegar and gently stir together. Season with salt and pepper.
- Cut the cauliflower into florets and trim and halve the Brussels sprouts. Steam over boiling water for 3-4 minute until just tender. Drain.
- Toss the cooked potato with the parsley mixture. Cut the chicken into 6-8 pieces and sprinkle with reserved lemon zest. Serve with the potato salad, honeyed carrots, steamed vegetables and the remaining lemon wedges.
TIP: Sprinkle chicken with chopped fresh chives.