Crispy Skin Chicken with roast vegetable salad

30 Min
very easy
4 People
Rating starstarstarstarstar
Chicken breast fillets sliced and served with a tossed roast vegetable salad
1. Set oven to 220ÂșC. Trim and dice beetroots and cut carrots into rounds. Toss with oil, 2 tsp cumin seeds, salt and pepper, on a lined oven tray. Roast for 20 minutes or until golden and tender.

2. Combine 1 tbsp oil, 1 tsp grated lemon zest, salt and pepper in a shallow bowl. Slash chicken breasts 4-5 times and rub with marinade (see notes). Cook in a grill pan or on the barbecue for 6-8 minutes on each side or until cooked through.

3. Combine 1 tbsp honey, juice from 1/2 lemon, 2 tbsp olive oil and crushed garlic. Season with salt and pepper.

4. Slice radishes.
Pour dressing over roasted vegetables. Layer (or toss) on a serving platter with leaves and radishes.

5. Slice or halve chicken breasts, serve with salad, cheese and remaining lemon cut into wedges.
Beetroots 3
Carrots 3
Lemon 1
Chicken Breast Fillets (Skin On) 600g
Garlic 1 Clove
Radishes 1/3 Bunch *
Mesclun Leaves 1/2 Bag (100g) *
Feta Cheese / Bocconcini 1 Tub

* Ingredient Also Used In Another Recipe

From your pantry:
olive + oil for cooking, salt, pepper, cumin seeds, honey