Cooking Time

30 minutes

Ingredients (serves 4)

• 4 small (about 300g each) chicken marylands
• 1/4 cup fresh rosemary leaves
• 1 tbs olive oil
• Salt & freshly ground black pepper
• 1 (about 350g) swede, peeled, halved, cut into 1cm thick slices
• 2 large (about 200g each) carrots, peeled, cut into 2cm thick batons
• 4 yellow button squash, halved
• 25g butter, at room temperature
• 1 tbs finely chopped fresh chives
• 1 tbs finely chopped fresh continental parsley

Method

1. Place an oven rack in the highest position in the oven. Preheat oven to 230°C. Place the chicken in a roasting pan. Sprinkle with rosemary and drizzle with half the oil. Season with salt and pepper. Bake on the top shelf of preheated oven for 25 minutes or until brown and cooked through.
2. Meanwhile, arrange swede, carrot and squash in a roasting pan. Drizzle with remaining oil, and season with salt and pepper. Bake in oven for 20 minutes or until golden brown and tender.
3. Combine the butter, chives and parsley in a small bowl. Place chicken on serving plates and top with a spoonful of the herb butter. Serve immediately with roast vegetables.

Notes & tips

• Leftovers: Use the rosemary sprinkled on roast vegetables.

Who says you don’t have time for a roast on a Tuesday night? This chicken will be on your table in half an hour.

Ingredients (serves 4)

• 20g (1 tbs) unsalted butter
• 20ml (1 tbs) olive oil
• 4 large chicken pieces on the bone (preferably Maryland)
• 2 large desiree or pontiac potatoes, peeled, cut into 2cm pieces
• 4 garlic cloves, peeled
• 6 eschallots (shallots)
• 1 lemon, halved
• 3 tbs chopped fresh tarragon
• 250ml (1 cup) dry white wine
• 250ml (1 cup) chicken stock
• 2 tbs Dijon mustard

Method

1. Preheat the oven to 220°C.
2. Place butter and oil in a non-stick frying pan over medium heat. Add chicken and brown for 2 minutes each side until golden. Transfer to a medium baking dish (it is important that the pan is big enough so that there is plenty of room).
3. Add potatoes to the frying pan and cook until light golden. (They don’t need to be cooked through yet.) Arrange them around the chicken with the garlic and eschallots. Squeeze lemon over the chicken and season. Sprinkle over half the tarragon and roast in the oven for 30 minutes. Transfer the chicken and vegetables to a serving platter.
4. Place the roasting pan on the stovetop over medium heat. Add the wine, stock and mustard and cook, stirring, for 3-4 minutes until reduced. Pour over the chicken and garnish with remaining tarragon. Serve with a green salad.

Source:taste.com.au