Apricot Chicken Tenders with Rosemary Roasties

Steps

1. oven to 220oC. Line an oven tray with baking paper. Set aside a baking dish (measuring about 20 x 28cm).
2. Toss potatoes with rosemary and first measure of olive oil on prepared tray. Season with salt and roast for about 25 minutes, turning once to ensure even cooking.
3. Place mango apricot chutney, mayonnaise and mustard into baking dish and mix to combine. Pat chicken dry with paper towels, place in baking dish and toss to coat well in sauce.
4. Bake (on oven rack higher than potatoes) for about 15 minutes, until cooked through. Turn once halfway during cooking to recoat in sauce.
5. Trim woody ends off asparagus and cut into 4cm pieces and slice courgette into 1cm-thick rounds. When potatoes have 8 minutes cook time remaining, remove from oven and push to one side of tray.
6. Add asparagus, courgette and cherry tomatoes to other side of tray with potatoes, toss with second measure of olive oil and season with salt. Return to oven for about 8 minutes, until just tender.
7. divide rosemary roasties and apricot chicken between plates. Serve roast veggies on the side. Spoon remaining chicken juices over roast veggies.