Nha Bep Vietnam, Day Nau An, Nau An Ngon, Cong Thuc Nau An, Nau An Gia Dinh

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.