There's nothing I treasure more than family time and Sunday is just the day for a lovely lunch. Chicken is very much underrated as family food. The presentation makes all the difference and a $5 chicken can be made to look like a $20 meal and last for 2-3days.

Here's a wonderful recipe for Roast Chicken with Vegetables, brought to you with love from the good chef, Kacey Whitari, from Picotin

Chicken wings
2kg chicken wings
2 lemons zested and juiced
200ml olive oil
10g chopped thyme
Salt and pepper
Combine all and marinate 24hrs then bake in oven at 180 degrees

Potatoes
1kg new potatoes
4 cloves garlic
100ml vegetable oil
1 sprig rosemary
Combine all and cook in oven at 180 degrees till soft

Carrots
4 cloves garlic
100ml vegetable oil
1 sprig rosemary
20g butter
Combine all and cook in oven at 180 degrees till soft

Green beans
1kg green beans
Cook in boiling water till soft

1. Preheat the oven to 190 degrees Celsius. Wash the chicken wings and pat dry.
2. Marinate the chicken with salt and pepper. Really massage them with LOVE. Arrange in baking dish.
3. Sprinkle lemon juice over the chicken wings.
4. Put cubes of butter over the chicken wings and sprinkle coriander over.
5. Pop it in the oven and chillout with friends.
5. Arrange the carrots around the dish after the chicken wings are cooked before serving.