• 400 g (13 oz) baking potatoes, peeled, cut into chunks
  • 1 tablespoon olive oil
  • 400 g (13 oz) butternut squash, peeled, deseeded, cut into chunks
  • 1 parsnip, peeled, cut into quarters
  • 2 boneless, skinless chicken breasts, each about 150 g (5 oz)
  • 4 rashers streaky bacon
  • 2 bay leaves
  • 2 garlic cloves, halved
  • 200 ml (7 fl oz) chicken stock (see page 10)
  • salt and pepper

Add the potatoes to a saucepan of boiling water and cook for 5 minutes until just tender. Meanwhile, pour the oil into a roasting tin and place in a preheated oven, 200°C (400°F), Gas Mark 6, for 5 minutes.

Drain the potatoes and shake in the colander to rough up their surfaces, then add to the hot oil with the squash and parsnip. Roast for 15 minutes.

Season the chicken breasts and wrap each with 2 rashers of streaky bacon. Turn the vegetables, then add the chicken, bay leaves and garlic to the tin. Roast for 25 minutes until the vegetables are golden and the chicken cooked when tested (see page 11).

Transfer the chicken and vegetables to serving plates. Add the stock to the tin and bring to the boil, scraping up the pan juices. Season and boil for 2 minutes. Pour into a jug and serve with the chicken and vegetables.

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