Chicken with Roasted Sweet Potato & Parsnip

Afternoon all, I have a great recipe for you. Chicken with Roast Sweet Potato & Parsnip. It requires no skill and very little washing up. It’s super healthy and utterly delicious, what’s not to love?

You will need:

  • Free range chicken pieces (I used fillets)
  • 2 tbsps of balsamic vinegar
  • 3 tbsps of extra virgin olive oil
  • 3 tbsps of wholegrain mustard
  • 2 sweet potatoes peeled & chopped
  • 3/4 parsnips peeled & chopped
  • 2 onions peeled and chopped
  • A large oven proof dish or tray
  • Salt & pepper

 

First mix the balsamic vinegar, olive oil and mustard in a bowl and season.

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  • Add the chicken pieces to the bowl and cover well with the marinade.
  • Cover with cellophane and place in the fridge for at least an hour  or overnight if you wish. Turn a few times.

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If like me you have ‘help’ you could give them a basket or bag to gather the vegetables you need.

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While I peeled and chopped, the girls fired the veg into a large oven proof dish.

On the plus side they did also eat a fair bit, not the onions! I added those at the end.

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  • Preheat the oven to 200 c and place the chicken with the marinade on top of the veg.
  • Drizzle a little extra oil over and stir in (if you’re making this for one or two people and are using less veg than I’ve specified here you won’t need any extra oil, the marinade will suffice)
  • Roast for 40 minutes until the chicken is burnished a deep golden brown and the vegetables are tender, sticky and sweet.

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For an added shot of goodness I served a plain spinach leaf salad with a honey and mustard dressing on the side.

PicMonkey Collage

If you decide to make this I’d love to hear how you get on. I do think it’s one of those dishes you just want to make again and again, it’s certainly very popular with everyone in our house these days. Enjoy, enjoy…chat soon

Jane

11 Comments

    1. Thanks Fiona, yes it’s funny but that struck me when I was putting up these photos, especially Saoirse. Must be the school uniform! Let me know how you get on with the recipe : )

  1. Oh Yum! Looks gorgeous & very tasty!

    It breaks my heart that Andy hates, Hates Mustard as I would put it in everything if I could. I’ve been known to hide it in things, but he usually finds it. I wonder could I get away with the mustard in your lovely dish? 🙂

    1. I don’t think so! Definitely a mid-week one for you methinks : ) Thanks Kerry. Don’t think I’d have expected you to be an Elvis fan but a mustard fan I can imagine! The only think Adrian doesn’t like is mushrooms but it’s still a proper nuisance

  2. Going to try it Jane ..sounds delicious and wholesome …you forgot the wine though ..on the side that is ..:)

  3. Hee hee hee!!! I’ve a very bad Shroom-addiction, so probably wouldn’t have married him! 🙂 Andy’s mustard aversion has made marital harmony touch and go on a regular basis, as I love mustard in all its forms from wasabi to horseradish and have even been know to eat hot English mustard by the spoonful!
    Definitely this dish looks like mid-week keeper for me!

  4. Thanks for this. Have just finished and am heading back for seconds. Did use different veg though since I forgot to buy sweet potatoes and don’t really like parsnips. But with pumpkin, potato and onions, it’s still really good. Will definitely be making this again.

  5. You were so prolific last week Jane , loved the daily blogs . I tried out the chicken on saturday night and it was georgous. I added some carrots as well as the sweet potato and parsnips and used chicken thights and it was gone in a flash . Thanks for sharing and keep up the great work. I can you you are in the groove at the moment . : )

    1. I am in a groove! God knows it can’t last but so great to hear you’ve been enjoying it and the recipe went well for you : )

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