OLIVE CHICKEN WITH MAPLE-ROASTED VEGETABLES

SERVES 4 PREP + COOK 1 HOUR 50 MINS

◆ ¼ cup olive oil

◆ 1 whole chicken, cut into 10 pieces

◆ 1 medium onion, chopped coarsely

◆ 2 garlic cloves, crushed ◆ 3 sprigs thyme

◆ 18 Sicilian green olives

◆ 1 litre chicken stock

◆ 1 tbsp lemon juice MAPLE-ROASTED VEGETABLES ◆ 600g Jap pumpkin, cut into 2cm wedges ◆ 4 small parsnips, unpeeled, quartered lengthways ◆ 400g spring onions, trimmed to 10cm lengths, quartered lengthways

◆ 2 tbsp extra-virgin olive oil ◆ 2 tbsp pure maple syrup ◆ 1 cup loosely packed rocket leaves

◆ 1 tbsp lemon juice

1 Heat oil in a large heavy-based saucepan over high heat. Cook chicken, in batches, 3 mins each side or until browned. Remove chicken from pan.

2 Reduce heat of same saucepan to medium. Cook onion, garlic, thyme and olives, stirring occasionally, 5 mins or until onion is softened. Increase heat to high, return chicken and any juices to pan. Add stock, bring to the boil. Reduce heat to low, simmer, covered, 1 hour or until chicken is cooked through. Remove chicken from pan.

3 MAPLE-ROASTED VEGETABLES Meanwhile, preheat oven to 200°C. Line two oven trays with baking paper. Divide pumpkin, parsnip and onion between trays. Drizzle with oil and maple syrup. Season, toss to coat. Roast 40 mins, turning halfway through cooking, or until vegetables are tender. Combine rocket and lemon juice in a medium bowl. Season. Just before serving, toss rocket through vegetables.

4 Increase saucepan heat to high, bring to the boil. Reduce heat slightly, cook 20 mins or until liquid has reduced to 1 cup. Add lemon juice, season.

5 Serve chicken with reduced sauce and roasted vegetables.