Apple and vegetable roast chicken

The flavours combined are unusual - but so good that when this dish is served, most eaters will lick their fingers at the end of it! A good example of a perfectly balanced all-in-one mealtime dish. When served on a plate this dish will allow for about ¼ protein, ¼ carbohydrate and the remaining 1/2 vegetables and fruit. Serve with cooked buckwheat or brown rice.

Ingredients

8	Chicken pieces, drumsticks / thighs (Main)
½ cup	Water
1 tsp	Chicken stock powder

Basting sauce

2 Tbsp	Olive oil
1 Tbsp	Balsamic vinegar
2 Tbsp	Cranberry jelly
2	Garlic cloves, chopped
½ cup	Apple juice
½ tsp	Salt
¼ tsp	Ground black pepper
2 medium	Carrots, cut into chunks
2 medium	Parsnips, cut into chunks
2 medium	Kumara, cut into chunks
2 slices	Butternut pumpkin, cut into chunks
2 Tbsp	Fresh rosemary, leaves
2	Green apples, cut into chunks
250 g	Green beans, trimmed
¼ tsp	Ground black pepper
2 cups	Buckwheat groats, cooked

Directions

1. Remove the skin from the chicken and place into a saucepan with water and stock powder. Bring to boil, reduce heat and simmer 15 minutes.
2. Preheat the oven to 180 º C. Combine the ingredients for the basting sauce, add with the vegetables to an oven roasting pan and toss well.
3. Place the chicken portions in between the vegetables, turn over to coat with sauce and drizzle the pan juice from cooking the chicken over all.
4. Bake uncovered for 20 minutes. Toss in the rosemary and apple and bake about 20 minutes more or until the vegetables are cooked and attractively browned.
5. When almost ready to serve, place the beans (to garnish) in a saucepan, add enough water to cover and boil uncovered for about 5 minutes until just tender.
6. Serve the chicken from the baking dish or spoon into a serving dish. Scatter the beans over the top and finish with a good grinding of black pepper. Serve with cooked buckwheat groats.