• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Halve the baby potatoes. Pick half the rosemary leaves (double for 4p) from their stalks.
• Peel the carrots and cut into 1cm rounds.
• Add the potatoes, carrots and rosemary to a casserole dish. Drizzle with oil and season with salt and pepper. Roast for 15 mins, until golden.

• While the vegetables roast, peel and halve the onion and then cut each half into 3 wedges.
• Zest and cut the lemon into wedges.

• In a large bowl mix together a drizzle of oil, honey, mustard, stock and lemon zest.
• Stir in the juice of half a lemon, 1 tbsp sugar and 75ml water (double all for 4p).

TIP: To reduce the heat in this recipe you can use less mustard.

• Add the chicken and onion to the sauce and toss together. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
• Then, lay the chicken and onions over the roasted vegetables. Drizzle any remaining sauce over.
• Roast until the chicken is cooked through, 18-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

• Toss the salad leaves in a drizzle of oil, lemon juice, salt and pepper - all to taste.

• After cooking, remove the casserole dish from the oven.
• Divide the chicken and veg onto plates and serve with salad.