Chicken and Winter Vegetable Tray-Roast

cook 30 mins
  • 4 tablespoons olive oil
  • 4 chicken breasts, skin on
  • 400 g (13 oz) small waxy potatoes, halved
  • 400 g (13 oz) carrots, quartered
  • 400 g (13 oz) parsnips, cored and quartered
  • 4 banana shallots, quartered
  • 6 small garlic cloves
  • 2 thyme sprigs
  • rosemary sprig
  • salt and pepper
  • steamed kale, to serve (optional)
  • Heat half the oil in a large frying pan over a medium-high heat and cook the chicken, skin-side down without moving, for 7–8 minutes, until the skin is really crisp and golden.
  • Meanwhile, parboil the potatoes in a large pan of salted boiling water for 6–7 minutes, adding the carrots and parsnips for the final 3 minutes. They should all be starting to soften.
  • Drain well and place in a large roasting tin. Add the shallots, garlic, herbs and remaining oil, season generously and toss well. Nestle the chicken in with the vegetables, skin-side up.
  • Roast in a preheated oven, 220˚C (425˚F), Gas Mark 7, for about 20 minutes, until the chicken is cooked and the vegetables are golden. Serve with steamed kale, if desired.
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