Succulent Chicken with Roast Waldorf Jumble

To prepare the ingredients, juice the lemon. Cut the apple into 1 cm wedges, the beetroot into wedges (scrubbed), and the potatoes into 5 mm thick slices. Finely slice the celery on the diagonal and pick and tear the sage leaves.

Combine half of the olive oil and lemon juice in a shallow bowl. Season with salt and pepper. Add the chicken breasts and coat well. Cover with cling wrap and set aside for at least 10 minutes to marinate.

Meanwhile, place the pink lady apple and beetroot on one prepared tray and the potato on the remaining tray (if you’re concerned about pink fingers pop on some gloves when handling the beetroot). Drizzle everything with the remaining olive oil. Season with salt and pepper. Place both trays in the oven and cook for 20 minutes or until the apple and vegetables are tender. Swap the trays half way through to ensure even cooking.

Heat a medium frying pan over a medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side or until cooked through. Remove from the pan and cover with foil. Rest for 5 minutes.

Place the same frying pan that you cooked the chicken in over a medium heat. Add the butter, sage and walnuts and cook for 1-2 minutes or until the walnuts are toasted and the sage is crispy.

Place the apple, potato and beetroot in a large bowl. Add the walnut mixture and the celery and toss to combine.