• 4 chicken thigh and drumstick joints
  • 2 dessert apples, cored, quartered
  • 250 g (8 oz) shallots, peeled, halved if large
  • 625 g (1¼ lb) parsnips, quartered
  • 6 bay leaves
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 2 tablespoons cider vinegar
  • salt and pepper

Slash the chicken joints 3–4 times, then put them into a large roasting tin with the apples, shallots, parsnips and bay leaves.

Mix the remaining ingredients together and spoon over the chicken and vegetables. Add 4 tablespoons water to the base of the tin. Cook in a preheated oven, 190°C (375°F), Gas Mark 5, for 40–45 minutes, spooning the glaze over the chicken once or twice until deep brown and cooked through when tested (see page 11).

Spoon on to plates and serve with a rocket salad.

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