Middle Eastern Roast Chicken & Flatbreads

• Meanwhile, cut sweet potato into fries. • Place sweet potato fries on a second lined oven tray. Drizzle with olive oil and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the sweet potato fries between two trays.

• Meanwhile, thinly slice red onion. • In a medium bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside. • Roughly chop tomato, cucumber and parsley. • In a second medium bowl, combine tomato, cucumber, parsley, a splash of pickling liquid and a drizzle of olive oil.

• In a small heatproof bowl, add the honey and butter and microwave in 10 second bursts, until melted. Stir to combine. • When chicken has 5 minutes remaining, remove from oven and brush over honey butter. • Roast, until browned. Set aside to rest, 5-10 minutes. • Meanwhile, in a small bowl, add garlic sauce and fetta cubes. Mash to combine. • Drain pickled onion and add to bowl with cucumber salsa. Toss to combine. Season.

• Drizzle (or brush) each flatbread with olive oil. Wipe out frying pan and return to medium-high heat. • Cook flatbreads in batches, until golden and warmed through, 1-2 minutes each side.