2 onions cut into wedges
4 carrots, trimmed and cut into chunks
400g parsnips, trimmed and cut into pieces
500g new potatoes
Herb to flavour
2 tablespoons olive oil
4 skinless, boneless chicken breasts
1 lemon – ½ cut into chunky slices and ½ juiced
2 teaspoons clear honey.
Preheat oven 190c/gas mark 5
Place vegs in a large shallow roasting tray. Sprinkle with herbs and drizzle with oil. Season and toss everything together to evenly coat with oil.
Roast for 15 mins, remove form oven and push chicken breasts and lemon slices between vegs. Mix lemon juice with honey and drizzle over everything, turn once to coat well/
Return to oven and cook for a further 35-40 mins. Serve with green vegetables.