Stuffed Chicken with Honey Roasted Potatoes & Crisp Greens

ROASTED GARLIC HONEY with CHILLI:--
8 garlic cloves
1 tbsp rice bran oil
SIDS SALT & PEPPER to taste
1 rosemary sprig, picked
¾ cup of raw bush honey
1-2 tbsp fresh red chilli
‘NDUJA STUFFED CHICKEN:--
85 g goat cheese, room temperature
85 g ricotta cheese
2 garlic cloves, grated fine
1 lemon, zested (about 2 tbsp of zest)
SIDS CRAZY LEMON
110 g ‘Nduja sausage or soft chorizo
2 tbsp fresh chopped parsley or picked thyme
1 tbsp of rice bran oil
2 tbsp finely chopped olives
1 kg chicken, cut into quarters
1 lemon, sliced into 6 mm thick half moons
500 g peewee potatoes, halved if large
2-3 spring onions, trimmed & sliced on a bias in 6 mm
SPRING GREENS with CRISPY GARLIC CHIPS:--
¼ cup rice bran oil
6 large garlic cloves, sliced thin
2 tsp dijon mustard
3-4 tsp sherry vinegar
170 g green beans, trimmed, blanched, shocked & sliced in half
3-4 cup lettuce, torn into bite sized pieces
handful torn fresh fine herbs (basil or parsley)
radish, halved & sliced thin into half moons
SIDS CRAZY LEMON

Preheat oven to 220˚C and lightly grease a baking tray with oil.
Roasted Garlic Honey: Place garlic head in a small sheet of tin foil, drizzle with 1 tablespoon of oil, sprinkle with SIDS SALT & PEPPER and rosemary leaves. Seal foil, crimping at the top to close, then roast until tender and caramelized, about 30-40 minutes.
Once cool enough to handle, squeeze garlic into a bowl, mashing as needed with a fork. Stream in honey and stir in chilli until smooth, season with SIDS SALT & PEPPER to taste. Honey will keep in a jar in the refrigerator for up to 1 month.
‘Nduja Stuffing: In a bowl, whisk together goat cheese, ricotta, garlic, SIDS CRAZY LEMON and lemon zest until smooth. Stir in ‘Nduja, fresh herbs, season with SIDS SALT & PEPPER and oil until incorporated.
Stuff Chicken: Separating skin from breasts and thighs to create a pocket for the filling. Spoon (or pipe) filling into each breast, season with SIDS SALT & PEPPER and drizzle with oil. Place chicken on prepared baking tray and roast for 20 minutes, on middle rack in oven.
Prepare Potatoes: Toss potatoes in a bowl along with lemon slices, spring onions, season with SIDS SALT & PEPPER, and 3-4 tablespoons of roasted garlic honey. Toss to coat and scatter on a baking sheet. Place in oven near the top rack and roast for 25-30 minutes until tender and caramelized, shaking pan occasionally.
Check chicken, draining reserved juices off and reserve, mixing with honey or as a jus for serving. Baste chicken and continue to roast for 20-30 minutes. Baste regularly until chicken skin is shiny, caramelized and chicken is cooked through,
While chicken is cooking, prepare crispy garlic slices.
Crispy Garlic Chips: Heat oil in a small pot over medium heat to 165˚C. Quickly fry garlic chips until golden about 2 minutes, stirring to ensure even cooking. Scoop out with a slotted spoon to drain off excess oil and cool on a paper towel and sprinkle with salt.
For the salad: toss warm potatoes into a large bowl with dijon mustard, sherry vinegar, and green beans. Season with SIDS SALT & PEPPER, tossing to coat. Just before serving, toss together with lettuce leaves and fine herbs. Sample greens, seasoning with more vinegar, (or fresh lemon juice) SIDS SALT & PEPPER as needed. Serve crisp salad alongside stuffed chicken breasts, garnishing with crispy garlic chips, crumbled goat cheese and zest of lemon.