Vickys Honeyed Chicken & Root Vegetables (1 Tray) GF DF EF SF NF
Source : Preheat The Oven To Gas 7 / 210c / 425f And Ready A Large Roasting Tinput The Potato Parsnip And Carrot Chunks In The Tin And Drizzle With 2 Tbsp Oil ...
PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings
Sent by Vicky@Jacks Free-From Cookbook
at : July 11, 2026
Step:
Preheat the oven to gas 7 / 210C / 425F and ready a large roasting tin
Put the potato, parsnip and carrot chunks in the tin and drizzle with 2 tbsp oil, tossing to coat evenly. Put in the oven for 12 minutes
Season the chicken breasts with a shake of salt and pepper and drizzle with the remaining oil, then lay on top of the vegetables
Roast for a further 20 minutes
Toss in the leeks and put back in the oven to soften for 8 minutes
Remove the chicken and keep warm while you drizzle the honey over the vegetables and toss through with the chopped parsley
Serve with an extra drizzle of honey over the chicken
Ingredients
4 skinless chicken breasts
2 baking potatoes, peeled and cut into chunks
4 parsnips, peeled and thickly sliced
4 carrots, peeled and thickly sliced
3 tbsp oil
2 leeks, trimmed and sliced
3 tbsp clear honey / agave nectar / maple syrup
2 tbsp freshly chopped parsley
to taste salt & pepper
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