ROAST CHICKEN WITH VEGGIES AND HERBS

INGREDIENTS
8 chicken pieces
1 cup blue cheese sauce
1/2 cup barbecue sauce
Potatoes, peeled and cut in half
Baby carrots
3 tablespoons melted butter
1 teaspoon lemon and herb seasoning
1 cup chopped spinach stalks
2 tablespoons chopped coriander
METHOD
In a small bowl, combine the blue cheese sauce and barbecue sauce. Add the chicken and let it marinate for two hours.
In a small pot boil the potatoes with a bit of water for 5 minutes. Once cooked remove from the heat and discard the liquid.
Add the melted butter, baby carrots, and spinach stalks.
Mix all the ingredients together until well coated with butter.
Place all the chicken pieces in a baking dish and scatter the veggies all around the chicken pieces.
Season with lemon and herb on. And scatter the chopped coriander all over the dish.
Bake in the oven at 180 degrees for 1h30minutes until the veggies and chicken are tender; and also a bit charred on top.
Remove from the heat and serve warm with a side dish of your choice.