Serves 4

   20 minutes

   45 minutes

FEATURED PRODUCT:
Hazeldenes Free Range Honey & Rosemary Boneless Chicken 

BACK TO RECIPES >>

• Hazeldenes Free Range Honey & Rosemary Boneless Chicken 
• 3 sprigs rosemary
• 2 tbsp extra virgin olive oil
• 800g baby potatoes, halved
• 1 bunch dutch carrots, peeled and trimmed
• 1 red onion, cut into wedges

Dressing

• 1/2 cup extra virgin olive oil
• 1.5 tbsp balsamic vinegar
• 1 tsp dijon mustard
• 1 tsp honey
• Salt flakes & freshly ground black pepper

1. Preheat oven to 190°C (170°C fan-forced). Place chicken on a bed of the rosemary sprigs, skin side up on a lined oven tray.
2. Drizzle with a little of the olive oil and bake for 40-45 minutes until golden and cooked through. Set aside and allow to sit for 5 minutes before slicing.
3.  Meanwhile, toss the potatoes in 1 tablespoon of the oil. Scatter over an oven tray and bake for 45 minutes.
4. Toss carrots and onion in the remaining oil and bake for 30 minutes.
5. For the dressing, whisk together the oil, balsamic, mustard and honey. Season to taste.
6. Serve chicken alongside roasted vegetables, with the balsamic dressing.

TIP:  You could also use a ready made gravy or dressing if preferred.