This hearty chicken roast is gluten-free and ready in just 45 minutes, perfect for busy weeknights. 

Prep Time : 0:15 | Cook Time : 0:30 | Total Time : 0:45 | Serving : 4 person.

Ingredients

• 70g butter, chopped, at room temperature

• 1/4 cup fresh coriander leaves, finely chopped

• 1 tablespoon finely chopped fresh green chilli

• 2 teaspoons finely grated fresh ginger

• 1 lime, rind finely grated, juiced

• 2 bunches baby carrots, trimmed, scrubbed

• 1 red onion, cut into wedges

• 2 teaspoons honey

• 4 (about 1kg) chicken supremes, French-trimmed

• 200g green beans, trimmed

Method

• Step 1

  Preheat oven to 200°C/180°C fan forced. Line 2 baking trays with baking paper. Place the butter, coriander, chilli, ginger and lime rind in a bowl and use a wooden spoon to beat until combined.

• Step 2

  Combine the carrot, onion, honey, 3 tsp of the butter mixture and 2 tablespoons lime juice in a bowl. Season. Place on 1 prepared tray. Roast on top oven shelf for 12 minutes.

• Step 3

  Meanwhile, heat a large non-stick frying pan over medium-high heat. Spray the chicken with oil. Season. Cook, skin-side down, for 4 minutes or until golden. Turn and cook for 3 minutes. Transfer to the second prepared tray. Top each piece of chicken with 1 teaspoon butter mixture.

• Step 4

  Roast chicken on the lower oven shelf for 15-18 minutes or until cooked through. Keep warm.

• Step 5

  Increase oven to 220°C/200°C fan forced. Add beans to the vegie tray. Toss to coat in pan juices. Roast for a further 6-8 minutes or until beans are tender-crisp. Serve chicken with the vegies. Top with remaining butter.