Roasted Chicken Thighs with Roots and Honey

cook 30 mins
  • 4 chicken thighs
  • 4 small parsnips, each quartered lengthways
  • 4 large carrots, each quartered lengthways
  • 3 tablespoons olive oil
  • 3 tablespoons clear honey
  • pepper
  • 4 tablespoons chopped parsley, to garnish
  • Put the chicken thighs in a roasting tin with the parsnips and carrots. Drizzle over the olive oil and shake the vegetables and chicken to coat in the oil. Season generously with pepper and roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes or until golden, drizzling over the honey for the final 3 minutes of cooking.
  • Scatter over the parsley serve with instant mashed potatoes and a green vegetable, if liked.
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