Roasted Honey & Rosemary Boneless Free Range Chicken
Serves
4
Preparation
20
minutesCooking Time
45
minutesIngredients
Hazeldenes Free Range Honey & Rosemary Boneless Chicken
3 sprigs 3 rosemary
2 Tbsp 2 extra virgin olive oil
800 g 800 baby potatoes, halved
1 1 bunch dutch carrots, peeled and trimmed
1 1 red onion, cut into wedges
- Dressing
1/2 cup 1/2 extra virgin olive oil
11/2 Tbsp 11/2 balsamic vinegar
1 tsp 1 dijon mustard
1 tsp 1 honey
Salt flakes & freshly ground black pepper
Method
- 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.
- Meanwhile, toss the potatoes in 1 Tbsp of the oil. Scatter over an oven tray and bake for 45 minutes.
- Toss carrots and onion in the remaining oil and bake for 30 minutes.
- For the dressing, whisk together the oil, balsamic, mustard and honey. Season to taste.
- Serve chicken alongside roasted vegetables, with the balsamic dressing.
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