Kawakawa Rubbed Chicken with Maori Potatoes 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. Season potatoes and toss on prepared tray with a drizzle of oil. Season shallots and place on tray with potatoes, cut side down.
2. Roast kumara, carrot and shallots in oven for about 25 minutes, until tender and caramelised. Cut broccoli into small florets and cut spring onions into 5cm lengths. When vegetables have 10 minutes cook time remaining, add broccoli 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 toss in 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 at the same time as broccoli and spring onion (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 add jus and heat until hot. Remove from heat and stir through any chicken 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 leaves.