Name: One-dish roast chicken with veg
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: serving
Cuisine: Ingredients
Ingredients: 450 g baby potatoes scrubbed and halved; 3 carrots cut into long strips; 1 red onion cut into wedges; ½ butternut scrubbed, deseeded, sliced (no need to peel); salt and freshly ground black pepper; fresh rosemary sprigs; 60 ml vinegar balsamic; 60 ml water; 45 ml brown sugar; 10 ml coffee powder; salt and freshly ground black pepper; 1 chicken cut into portions; fresh mixed herbs to garnish

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Ingredients (13)

450 g	baby potatoes — scrubbed and halved
3	carrots — cut into long strips
1	red onion — cut into wedges
½	butternut — scrubbed, deseeded, sliced (no need to peel)
	salt and freshly ground black pepper
	fresh rosemary sprigs
60 ml	vinegar — balsamic
60 ml	water
45 ml	brown sugar
10 ml	coffee powder
	salt and freshly ground black pepper
1	chicken — cut into portions
	fresh mixed herbs — to garnish

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Method:

Preheat the oven to 190°C.

1. Veg. Mix the veg in a roasting pan, season with salt and pepper and sprinkle the rosemary over. Add the oil, mix to coat the veg and spread out in a single layer.

2. Chicken. Mix the vinegar, water, sugar and coffee. Season the chicken with salt and pepper and rub well with the vinegar mixture.

3. Arrange the chicken on the veg, cover with foil and roast for an hour or until the vegetables are just done. Remove the foil halfway to allow the chicken and veg to become crispy.

Garnish with fresh herbs.