Cooked in a classic honey and mustard sauce, this recipe breaths new life into these classic roast ingredients. Made with free range chicken breasts and root vegetables.
35 Minutes. The perfect Spring roast chicken dinner.
2 x 180g free range chicken breasts (skin on)
1.5 tablespoons honey
1.5 tablespoons wholegrain mustard
1 bunch Dutch carrots
2 small or 1 large parsnip
1/2 cup natural chicken stock
1 large dirty potato (250g)
Preheat oven & marinate chicken
Preheat oven to 200ºc. Combine chicken with a drizzle of olive oil, salt and pepper.
Prepare veg & stock
Halve parsnip lengthways then cut into thin wedges. Scrub carrots and remove tops. Wash and peel potato. Cut in half then into thin wedges.
Place veg on a baking tray with a drizzle of olive oil, salt and pepper. Combine stock with honey and wholegrain mustard. Pour over veg and toss to coat well. Place in oven on middle rack for 20 minutes before adding chicken.
Bring a frying pan to medium heat with a drizzle of olive oil. Sear the chicken for 2 minutes on each side. Once the veg have been cooking for 20 minutes, place chicken in oven and cook for a further 10 minutes.
Plate chicken and roasted veg. Top with the juices from the roasting tray and season to taste.
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