Apple Cider Chicken With Parmesan Potatoes

INGREDIENTS

1.1kg chicken pieces

1/4 cup olive oil

1 lemon, sliced

3/4 cup grated parmesan

600g small washed white potatoes, halved

1 cup apple cider

2 tbs Macro Organic honey

100g baby leaf salad mix

1 cucumber, halved lengthways, deseeded, thinly sliced

125g cherry tomatoes, halved

1/2 small red onion, thinly sliced

11/2 tbs Woolworths balsamic vinegar

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METHOD - Serves 4

1. Preheat oven to 220°c. Line a baking tray with baking paper.

2. Place chicken on paper-lined tray. Drizzle with 1 tbs oil and add lemon slices. Bake for 30 minutes.

3. Drizzle remaining oil into a baking dish. Scatter cheese evenly over base of dish. Place potatoes, just touching, cut-side down, over cheese. Season. Bake for 30-40 minutes or until potatoes are tender.

4. Meanwhile, bring apple cider and honey to the boil over high heat in a small saucepan. Boil for 8-10 minutes or until reduced by two-thirds.

5. Remove chicken from oven. Baste with half the honey mixture. Return chicken to oven, basting occasionally, for 10-15 minutes or until golden and cooked through.

6. Meanwhile, combine salad leaves, cucumber, tomato, onion and vinegar in a large bowl. Season. Serve chicken with potatoes and salad.