Aussie Chicken Beetroot Traybake

1. 1Note: chicken breast pack had very low identification confidence — if this turns out not to be chicken, use the beef burgers cut into large chunks instead and roast for the same time.
2. 2Preheat the oven to 200°C.
3. 3Peel the beetroot and sweet potato and cut into 2 cm chunks, peel the carrots and cut into thick batons.
4. 4Toss the beetroot, sweet potato, and carrot chunks in a large bowl with half the olive oil, the minced garlic, and rosemary until well coated.
5. 5Spread the vegetables in a single layer on a baking tray and roast for 20 minutes.
6. 6Meanwhile, grate the ginger and rub it over the chicken breast along with the remaining olive oil and a pinch of salt and pepper.
7. 7Remove the tray from the oven, push the vegetables to one side, and add the chicken breast to the tray.
8. 8Return the tray to the oven and roast for a further 20 to 22 minutes until the chicken reaches an internal temperature of 74°C and juices run clear with no pink visible.
9. 9Take the tray out of the oven, drizzle the lemon juice over the chicken and vegetables, and leave to sit for 3 minutes.
10. 10Slice the chicken and plate it with the roasted vegetables.

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