About this recipe:A great family meal that is so easy to prepare. Add a hint of thyme and orange to chicken and vegetables, then leave to roast. Serve with a green vegetable. Delicious!
800g floury potatoes, peeled and cut into large chunks
4 baby parsnips, peeled and cut into quarters lengthways
4 carrots, peeled and cut in half lengthways
1 red onion, quartered
4 tbsp olive oil
1 tbsp clear honey
1 orange, quartered
4 chicken breast fillets, with skin, about 125g each
a few sprigs of fresh thyme or rosemary, or 1/2 tsp dried
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Cook the potatoes: Preheat the oven to 190°C (170°C fan oven), gas 5. Par-boil the potatoes for 5 minutes, then drain. Return the potatoes to the pan, cover and shake vigorously to roughen the edges.
Prepare the vegetables and chicken: Lay the potatoes, parsnips, carrots and onion in a large roasting tin. In a small bowl, mix together the oil, honey and squeezed juice from the orange quarters. Drizzle over the vegetables and toss to coat evenly. Slash the skin on the chicken fillets several times with a sharp knife, then place among the vegetables with the squeezed orange quarters. Season and poke in the herb sprigs, or sprinkle with dried herbs.
Cook the dish: Roast the chicken and vegetables in the oven, turning the vegetables over from time to time, for 1 hour or until the chicken is golden and cooked through and all the vegetables are tender.
If you have time, make a gravy to serve with the chicken. Transfer the chicken and vegetables to a warm plate and cover to keep warm. Sprinkle 1 tbsp flour over the pan juices and stir on the hob for 2 minutes. Gradually add 300ml chicken stock and bring to a simmer, stirring until thickened.