8 chicken thighs, about 100–125 g (3 1/2–4 oz) each
600 g (1 lb 5 oz) small parsnips, peeled and halved lengthways
500 g (1 lb) small carrots, trimmed and halved lengthways
2 small turnips, about 200 g (7 oz) each, peeled and cut into slim wedges
6 tablespoons olive oil
2 tablespoons rosemary leaves
4 tablespoons clear honey
salt and pepper
2 small handfuls of thyme, to garnish
Place the chicken in a large roasting tin and season well. Place the vegetables around the chicken, drizzle with the oil and toss. Scatter over the rosemary and season.
Roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 25 minutes, or until golden and cooked through. Drizzle over the honey and, using 2 spoons, toss well. Return to the oven and cook for a further 2 minutes. Serve scattered with the thyme.