Serves 4

   20 minutes

   45 minutes

FEATURED PRODUCT:
Hazeldenes Free Range Honey & Rosemary Boneless Chicken 

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• 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. For the BBQ: Preheat a BBQ or grill plate to medium and brush with a little oil. Place chicken skin side down and cook for 10 minutes or until well seared. Turn over and continue cooking for another 25 minutes until cooked through. Set aside and allow to rest for 5 minutes before slicing.
   For the oven: 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. 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.
2.  Meanwhile, toss the potatoes in 1 tablespoon of the oil. Scatter over an oven tray and bake for 45 minutes.
3. Toss carrots and onion in the remaining oil and bake for 30 minutes.
4. For the dressing, whisk together the oil, balsamic, mustard and honey. Season to taste.
5. Serve chicken alongside roasted vegetables, with the balsamic dressing.

TIP: Cooking on the BBQ? The vegetables can also be cooked in a BBQ-safe roasting tray, making this an easy meal to take outdoors.