Pan-fried chicken with orange-roasted vegetables

1  Preheat oven to 180°C. Place vegetables in a large roasting tin and squeeze over the orange. Add a splash of water then tuck orange pieces into vegetables. Cover with a lid or foil and warm vegetables in oven while chicken cooks.

3  Stuff herbs under chicken skin and season with salt and pepper. Heat oil in a frying pan and cook chicken for 10-15 minutes, turning once, until cooked through and golden all over.

4  Divide orange-roasted vegetables among 4 plates and serve each topped with a piece of chicken.