Chicken Tray Roast with Honeyed Root Vegetables

Name: Chicken Tray Roast with Honeyed Root Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 large baking potatoes; 1 large parsnip; 500 grams chantenay carrots; 0.5 rosemary; 3 tbsp extra virgin olive oil; 1 8 chicken thighs; 2 tbsp spanish lavender honey; 1 orange

Prep: 15 minsCook: 45 mins

Prep

15 mins

Cook

45 mins

Servings

Difficulty

Medium

Gluten-FreeDairy-FreeNut-FreeEgg-Free

(0)

This is one of my favorite weeknight dinners because everything cooks together on a single tray, making cleanup a breeze. Chicken thighs stay wonderfully juicy while the root vegetables caramelize beautifully under a drizzle of honey and olive oil. I love how the rosemary and orange brighten up the whole dish, and those sweet Chantenay carrots are packed with beta carotene for your eyes. From prep to table in just over an hour, it's the kind of comforting, nourishing meal that feels like you've spent ages cooking when really it's been effortless.

Ella x

Ingredients

Servings:

2large baking potatoes(scrubbed and cut into chunky wedges)
1large parsnip(peeled and cut into chunky wedges)
500 gramschantenay carrots(trimmed)
½rosemary(stalks discarded, roughly chopped)
3 tbspextra virgin olive oil
18 chicken thighs
2 tbspspanish lavender honey
1orange

Detail level

Instructions

1
Preheat the oven to 190°C, gas mark 5. Arrange the potatoes, parsnip and carrots on the base of a large roasting tin.
2
Season lightly and sprinkle with the rosemary. Drizzle with the olive oil and roast in the oven for 15 minutes.
3
Remove the vegetables from the oven and nestle the chicken pieces between the vegetables. Mix together the honey, orange zest and juice, and season lightly, then pour it over the chicken to make a glaze.
4
Roast for a further 25-30 minutes or until the vegetables and chicken are cooked (insert a skewer into a thigh joint: the chicken is cooked if the juices run clear and there is no pink meat). Serve straight from the roasting tin with a selection of seasonal green vegetables.

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