Kawakawa Rubbed Chicken with Purple Dawn Kumara and Broccolini

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Dice kumara and carrot 3cm. Halve shallot, keeping the skin on. Cut spring onion into 5cm lengths. Season kumara and carrot and toss on prepared tray with a drizzle of oil. Season shallots and place on tray with kumara, cut side down.
2. Roast kumara, carrot and shallots in oven for about 25 minutes until tender and caramelised. When vegetables have 10 minutes cook time remaining, add broccolini and spring onions and return to oven to cook, for 10 minutes, until tender.
3. While vegetables cook, prepare chicken. Pat chicken dry and season. Place in a small bowl with a drizzle of olive oil and sprinkle over kawakawa rub. Heat a drizzle oil in a medium fry-pan on medium-high heat. Cook chicken for 2-3 minutes each side, until golden but not cooked through.
4. Transfer chicken to vegetable tray (reserving pan) and cook for 8-10 minutes (depending on thickness) or until cooked through. Remove from oven (returning vegetables for remaining cook time) and set aside to rest, covered for 3-4 minutes before slicing thickly against the grain.
5. When vegetables have 5 minutes cook time remaining, wipe reserved pan clean and heat jus until hot. Remove from heat and stir through any resting juices just before serving. Remove skin from shallots before serving, keeping the shallots whole.
6. To serve, divide roasted vegetables between plates. Top with slices of chicken and drizzle over jus. Sprinkle over parsley.