2 boneless chicken breasts, skin on
4-6 baby potatoes (mix of pearlers and purple varieties), halved lengthwise
4-6 baby carrots, halved lengthwise
1 large shallot, halved lengthwise and peeled
2 tbsp Telegraph Hill Olive Oil, divided
3-4 tbsp Telegraph Hill NZ Bush Honey & Mustard Dressing
Microgreens, to garnish (optional)
Sea salt

Bring a large saucepan of water to the boil and heat the oven to 200°C.
Pat the chicken dry with a paper towel. Rub with a light drizzle of Telegraph Hill Olive Oil and a pinch of salt. Set aside to come to room temperature while preparing the vegetables. 

Add the potatoes to the boiling water. Boil for around 10 minutes, until just tender on the edges. Drain and let cool slightly. 

Toss the potatoes, carrots, and shallot with olive oil and salt and roast on a large tray for 20-25 minutes until golden, turning once during cooking. 

While the vegetables are cooking, heat a grill pan or skillet to medium-high. Cook the chicken skin side down for 6-7 minutes, until a deep golden brown. Flip and cook for another 10-12 minutes until fully cooked. Remove from the heat and cover with foil to rest for 5 minutes. 

Arrange roasted vegetables on the serving plate. Slice the chicken in half lengthwise and arrange on top. Drizzle generously with NZ Bush Honey & Mustard Dressing and garnish with microgreens for a fresh, vibrant touch. Serves 2

Chef’s tip
Adding the potatoes to boiling (rather than cold) water will soften the outsides for better roasting.