Spring Roast Chicken

Ingredients

Flavored butter:

• 1 stick of butter (110g)
• 2 sprigs of fresh rosemary
• 2 sprigs of fresh thyme
• 6 sprigs of fresh parsley
• ½ teaspoon of salt (3 g)
• Black pepper to taste

Chicken and vegetables:

• 250 g of baby potatoes, halved
• 1 carrot, roughly chopped
• ½ Sun King broccoli, in pieces
• 1 red onion, roughly sliced
• 10 multi-colored cherry tomatoes
• 5 Roasted Chicken Breast fillets

Sauce:

• 1/2 stick of butter (50g)
• 1 tablespoon of wheat flour (15g)
• 1 cup of white wine (250ml)
• Pepper mix to taste
• Salt to taste

Preparation method

• Mix all the flavored butter ingredients in a bowl and set aside at room temperature.
• Mix the potato, the carrot, the broccoli, the onion, the tomatoes and ⅔ of the flavored butter. Bake at 180 °C/356 °F for 10 minutes. Add the Roasted Chicken Breast fillets and the remaining flavored butter. Bake for another 10 minutes.
• Cook the butter and the flour for the sauce in a skillet over medium heat for a minute. Add the wine and cook until it thickens. Finish with a pepper mix and salt and serve with the fillets.