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Ingredients - Butterflied Rosemary+Sage Roast Chicken And Cajun Season+Thyme Roasted Sweet Potatoes:

1. Need for Chicken Marinade
2. Require 1 Medium Sized Whole Chicken(Butterflied)
3. Prepare Handful of Fresh Rosemary and Sage(chopped)
4. Require 1 Tsp - Fennel Seeds
5. Need 1 Tsp Whole Cloves
6. Get 1 Tbsp 5 Spice
7. Need 1/2 Tsp for Cinnamon
8. Need 1 Tbsp - Light Soy Sauce
9. Need - Salt and Pepper Seasoning
10. Require of Roast Potato Ingredients
11. Require 2-3 Medium Sized Sweet Potatoes(Peeled and cut into medium chunk sized)
12. Give 1 Tbsp - Cajun Seasoning
13. Require 1 Tbsp - Dried Thyme
14. Get The Medley
15. Require 4 Large Carrots (peeled and cut into medium chunk sized)
16. Require 3 - Red Onions (Cubed)
17. Get Handful of Fresh Parsley(chopped)
18. Provide for Drizzle of Balsamic Vinegar

Butterflied Rosemary+Sage Roast Chicken And Cajun Season+Thyme Roasted Sweet Potatoes start cooking:

1. Combine and marinate the butterflied chicken. Tip: place 3 Tsp of butter on top the chicken before cooking. Preheat oven at 200'C. Place the chicken(skin side up) onto the middle rack and cook for 45 mins. Tip: Flip twice: at 20 mins mark and 10 mins mark
2. Meanwhile parboil the prepped potatoes and carrots separately till half cooked.(not too soft). Drain completely. Add 2 Tbsp of oil, Cajun seasoning and thyme to an oven tray; place in the oven for 3 mins. Add the parboiled potatoes, mix in and place on the top rack and roast for 20 mins.
3. Heat up a drizzle of oil. Add the parboiled carrots and onions. And shallow fry for 5 mins. Add the balsamic vinegar, cover tightly and cook on medium high heat for 8-10 mins. Add chopped parsley. Season
4. Serving Suggestion

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