• Preheat oven to 220°C/200°C fan/gas mark 7.
• Chop potatoes into 2cm chunks. Trim the carrot. Slice into 1cm rounds.
• Pick the rosemary leaves.
• Trim the parsnip and halve lengthways. Cut into 1cm wide, 5cm long batons.
• Pop potato, parsnip and carrot on a lined baking tray. Toss with salt, pepper, rosemary and a drizzle of oil. Roast on top shelf until golden, 25-35 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

• Meanwhile, halve, peel and thinly slice the onion.
• Zest and halve the lemon. Juice one half and cut the other half into thick wedges. 
• Lay the chicken out on a board and place a hand flat on top. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Slice through horizontally to make two thin steaks.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

• Place a large pan over medium-high heat with a drizzle of oil. 
• When hot, add the chicken steaks and season with salt and pepper.
• Cook through, 3-6 mins each side. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Once cooked, remove from the pan and cover to keep warm.

TIP: Cook in batches if the pan is too crowded.

• Return the pan to medium heat with a drizzle of oil if necessary.
• Once hot, fry the onion until softened, stirring occasionally, 4-5 mins.

• Add honey, mustard, stock, 1 tbsp sugar and 50ml water (double both for 4p) to the pan.
• Stir in lemon zest and add the lemon juice, 1 tbsp at a time, to taste.
• Cook, stirring, until the sauce thickens slightly, 2-3 mins.
• Add the chicken back to the pan and cook, ensuring to coat well in the sauce.
• Season to taste with salt and pepper.

TIP: Add a splash of water to loosen the sauce if necessary.

• Divide the salad leaves and roast veg between plates.
• Top with the chicken.
• Drizzle over the lemony sauce from the pan.
• Serve the lemon wedges on the side for squeezing over.