• Rinse all the chicken and pat dry with either a clean kitchen towel or kitchen tissue paper.

  Leave to dry further while you mix the marinade.
• Mix the marinade ingredients. Mix and taste until you get the perfect taste to your liking.
• Lay the chicken into a flat bowl with a large bottom, a plate or oven/pirax dish so that it's not crowded and pour the marinade sauce over (leaving some of it behind for later) making sure that all the chicken is well coated.

  Leave it in the fridge to marinade while you prepare the veggies.
• Wash and peel the potatoes and cut them each into 4 even size pieces.
• Bring a pot of water, salt and the potatoes to the boil and cook on high until the potatoes are par boiled. Not completely cooked through so 'partially cooked' It should take about 8 to 9 minutes to get them parboiled.
• Meanwhile heat the oven to 220 C
• Using a big enough roasting pan add the butter and oil and place into the prepared oven to heat.

  Drain and shake the potatoes quickly while in the colander -give it quite a vigorous shake so that the edges fluff up (it helps give them a crusty edge and absorb the oils. see notes )

  Using a pair of tongs place them into the hot oven tray when the butter and oil are hot and shimmering. Gently turn them over once to make sure both sides are covered in the oil.

  Bake for plus minus 30 to 40 minutes, taking them out in the last 10 minutes or so to turn them over. That's it!.
• Meanwhile layer another roasting dish with baking paper.

  Remove the chicken from the fridge, place it comfortably in the dish and bake on 180 C for about 40 minutes. Remove the chicken at least twice to keep basting with the remaining marinade from earlier.
• Peel the corn and cut each one with a sharp knife into 3 parts. Coat the corn with 2 tablespoons melted butter (if not melted simply spread it onto all the corn)
• Layer a large baking pan with some foil, add the corn cobs, sprinkle salt and pepper.

  Same pan on the other side, open the packet of bought prepacked butternut and pour it into the same pan on one side. Add the cinnamon and brown sugar.

  Place the tray into the oven and bake and bake at 180 C for 20 to 25 minutes.
• While the food roasts, rinse the carrots and place into a skillet with fresh lemon slices, juice, fresh rosemary, salt, pepper and olive oil.

  Either roast or stove top, medium to high heat, turn over once, cook for 15 minutes either way.

SERVING

• Add the chicken, corn butternut, carrots and potatoes on a serving dish. Garnish with fresh herbs and the roasted lemon. Enjoy!