Prep time: 10 minutes

Cooking time: 50 minutes

Serves: 4

Ingredients:

• 4 Chicken Maryland 
• 1 Tbsp Oregano  
• 350g White Grapes  
• 1 Tbsp Caramelised Balsamic 
• 1/3 Cup Honey 
• 3 Garlic Cloves  
• ½ Bunch Shallots  
• 50g Butter  
• 1 Sprig Rosemary  
• 3 Asparagus Bunch  
• 1 Lemon  
• Rocket leaves  
• Salt and Pepper  
• Olive Oil   

METHOD  

1. Preheat the oven to 220°C. 

2. Place the chicken Maryland on a baking tray lined with baking paper. Season with salt, pepper and sprinkle the dry oregano. Drizzle with olive oil and rub all around.  

3. Place into the preheated oven and cook for 35mins.  

4. Crash the garlic, finely slice the shallots, and cut the bottom woodie ends of the asparagus. Set aside.  

5. Once 35mins have passed, turn the oven to grill function and cook the chicken for further 10-15 mins until the skin is golden brown.  

6. Bring a medium size pot with salted water to the boil.  

7. Remove chicken from the oven and let rest for 5mins.  

8. Meanwhile, place the honey in a small saucepan on high heat. Add the garlic and stir for 3-5mins until golden. Add the butter and stir through. Cook for further 2 mins. Add the rosemary and add all the juices form the chicken tray. Bring to the boil.  

9. Add the shallots and add the juice of 1 lemon, stir through. Season with salt and pepper and turn down to low.  

10. Cook the sparagus in the boiling water for 2 mins. Drain well and place on a platter.  

11. Add some rocket leaves. Place the chicken on top of the asparagus and pour in the honey garlic and lemon glaze on top