Pre-heat the oven to 200º C.
Drizzle some of the olive oil into the base of a roasting tray. Sit the carrots and Charlotte potatoes on top, then drizzle with the remaining olive oil. Season well.
Sit the pieces of chickenon top of the vegetables and dot with the butter. Roast for 20 minutes, then remove from the oven. Pour in the chicken stock and sprinkle the almonds into the tray. Return to the oven for 20-25 minutes until the chicken is cooked through, with no pink showing.
Remove when ready and adjust the seasoning to taste. Spoon onto serving plates and garnish with chive stalks and black pepper.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.