• Preheat the oven to 220°C/200°C fan/gas mark 7.
• Chop the potatoes into 2cm chunks. Trim the carrot then slice into 1cm thick rounds (unpeeled).
• Pick the rosemary leaves and roughly chop.
• Pop the veg onto a large (lined) baking tray. Drizzle with oil, season with salt, pepper and
  the rosemary.
• Toss to coat. Spread out in a single layer. Roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Meanwhile, halve, peel and thinly slice the onion.
• Zest and halve the lemon. Juice half and cut the other half into wedges. 
• Lay the chicken out on a board and place your 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 vacuum packing 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 (cook in batches if your pan is getting crowded). IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Once cooked, remove from the pan and cover to keep warm.

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

• Add the honey, mustard, stock powder, 1 tbsp sugar and 50ml water (double both for 4p) to the pan.
• Stir in lemon zest and lemon juice.
• Cook, stirring, until the sauce thickens slightly.
• Add back in the chicken and cook, coating well in the sauce, 2-3 mins.
• 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 steaks.
• Drizzle over the lemony sauce from the pan.
• Serve lemon wedges on the side for squeezing over.