STICKY HONEY & LEMON CHICKEN WITH BRAISED VEG

SERVES 4 PREP 5 MINS COOK 40 MINS PER SERVE 1299KJ (309 cals) COST $$$$$

2 cups vegetable stock 400g kipfler potatoes, 1cm slices 2 bunches asparagus, trimmed 1 ½ cups frozen peas ¼ bunch tarragon leaves, leaves picked 600g chicken breast fillets, 2cm strips finely grated zest, juice, 1 lemon, plus wedges to serve 1 tbsp wholegrain mustard 1 tbsp honey

1 Preheat oven to hot, 200°C.

2 In a large baking dish, combine stock and potatoes. Bake 25-30 mins until potatoes are just tender. Add asparagus, peas and tarragon. Bake 8-10 mins until vegetables are just cooked.

3 Meanwhile, in a large bowl, toss chicken with combined lemon juice, zest, mustard and honey. Season.

4 Heat a large lightly oiled frying pan on medium. Cook chicken 8-10 mins, turning, until caramelised and cooked through.

5 Serve vegetables with chicken and lemon wedges.