Roast Chicken with Garlic Rosemary Potatoes

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Trim ends off parsnip and carrot and peel beetroot. Dice parsnip 2cm and dice carrot and beetroot 1cm. Cut cauliflower into small florets. Toss veggies on first prepared tray with a drizzle of olive oil. Season with salt and pepper and roast (on lower oven rack) for about 20 minutes, until almost tender.
3. Scrub and dice potatoes 2cm. Toss potatoes and rosemary with a drizzle of olive oil and butter (if using) on second prepared tray then season with salt and pepper. Roast (on rack above veggies) for 15 minutes, then toss garlic through potatoes and roast for a further 10 minutes, until potatoes are golden and tender.
4. While potatoes and veggies are roasting, heat a drizzle of oil in a large fry-pan on medium-high heat. Pat chicken dry and season. Cook chicken, skin-side-down, for 3 minutes, until golden brown. Flip over and cook a further 2 minutes (chicken does not need to be cooked through). Set aside.
5. When veggies have been cooking for 20 minutes, remove tray from oven and toss. Push veggies to one side of tray and place chicken on other side, skin-side up. Roast for a further 6-10 minutes (depending on thickness), or until cauliflower is tender and chicken is cooked through.
6. Set chicken aside to rest for about 3 minutes then slice thickly.
7. divide garlic rosemary potatoes and veggies between plates and serve roast chicken on the side. Serve with a dollop of cranberry sauce.