Roast Chicken and Honeyed Carrots with Warm Potato Salad


  1. Preheat oven to 200°C (180°C fan-forced). Line 2 baking trays with baking paper.
  2. 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.
  3. 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.
  4. 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.
  5. Grate the zest from the lemon and reserve. Cut the lemon into 6 wedges.
  6. 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.
  7. Cut the cauliflower into florets and trim and halve the Brussels sprouts. Steam over boiling water for 3-4 minute until just tender. Drain.
  8. 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.