0 Recipe: Perfect Chicken and Root Veg Roast

I love one-pot dishes not only for their ease, but also for the minimal washing up that they produce too. No mountains of saucepans and wooden spoons at the end of the evening. Perfect.

Tilly takes after me and loves her roast parsnips... she could probably eat a whole plateful... in fact she probably did yesterday after hoovering them up off everyone elses plates!

Jasper, on the other hand, is a carnivore... so this dish keeps them both happy.



Perfect Chicken and Root Veg Roast

Prep time: 20 minutes

Serves: 4 generous helpings

You will need:

4 carrots, large - peeled and cut into wedges

3 parsnips, large - peeled and cut into wedges

1 onion - peeled and cut into wedges

3 cloves garlic, peeled

1 tbsp olive oil

Chicken seasoning (I use Schwartz Perfect Shake - Chicken)

4 chicken breasts, skinless

125 g cous cous, crushed

150 ml boiling water

Directions:

Begin by preheating the oven to 200^oC.

Place the carrots, parsnips, onions and garlic into a stoneware dish, drizzle with olive oil and sprinkle with chicken seasoning, then toss until evenly coated.

Place the chicken breasts on top and rub in a little more olive oil and lightly sprinkle with a little more seasoning.

Place in the preheated oven, uncovered, for 45 minutes, then cover loosely with foil and continue cooking for a further 30 minutes.

Serve with cous cous that has been prepared by soaking the cous cous in a dish with the boiling water and allowing to stand and absorb for at least 5 minutes.

Enjoy!