Chicken maryland with five-spice carrots

Method

• Step 1
  Preheat oven to 200°C. Place the chicken in a roasting pan. Combine the butter, chives and garlic in a bowl. Run your finger under skins of marylands to create a pocket. Place 1 tablespoon of butter mixture under skins of marylands and press skins to evenly spread. Place 1 slice of orange under skin of each maryland and secure skin with a toothpick. Drizzle with 1 tablespoon of the oil and season with sea salt. Roast in oven for 10 minutes.
• Step 2
  Combine remaining oil, honey and five spice in a bowl. Add carrots and snake beans, and toss to coat. Remove chicken from the oven. Arrange carrot mixture evenly around edge of pan. Season with salt. Cook for a further 15 minutes or until chicken is brown and cooked through and carrots are tender. Remove from oven. Transfer chicken and carrot mixture to a plate.
• Step 3
  Place roasting pan over medium heat. Add stock and soy sauce. Cook, stirring with a wooden spoon to dislodge any bits that have cooked onto the base, for 3 minutes or until mixture boils.
• Step 4
  Place Asian greens on plates. Top with carrot mixture and chicken. Drizzle with sauce and serve immediately.