Chicken with Roasted Vegetable Salad and Goat Cheese | RICARDO

Ingredients

• 10 various coloured carrots, cut in half lengthwise
• 8 fingerling potatoes, cut in half lengthwise
• 6 small yellow beets, peeled and each cut into 8 wedges (optional)
• 2 tablespoons (30 ml) olive oil
• 2 whole chicken breasts, with the skin and back bone
• 2 slices bacon, about 1/4-inch (1/2-cm) thick, cut into pieces (115 g / 1/4 lb)
• 2 cups (500 ml) arugula
• 1 shallot, finely chopped
• 2 oz (55 g) firm unripened goat cheese, crumbled
• 1/4 cup (60 ml) toasted almonds, coarsely chopped
• Salt and pepper
• 1 teaspoon (5 ml) cornstarch
• 2 cups (500 ml) chicken broth
• 1 tablespoon (15 ml) honey
• 2 cloves garlic, halved
• 1 tablespoon (15 ml) tarragon or white wine vinegar