Chicken with Roasted Vegetable Salad and Goat Cheese

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

• Sauce

  • 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