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Composition for Vickys Honeyed Chicken & Root Vegetables (1 Tray) GF DF EF SF NF:

1. Need 4 - skinless chicken breasts
2. You need 2 for baking potatoes, peeled and cut into chunks
3. Prepare 4 - parsnips, peeled and thickly sliced
4. Get 4 of carrots, peeled and thickly sliced
5. Get 3 tbsp for oil
6. Prepare 2 - leeks, trimmed and sliced
7. Make ready 3 tbsp for clear honey / agave nectar / maple syrup
8. Require 2 tbsp for freshly chopped parsley
9. Take to taste - salt & pepper

Vickys Honeyed Chicken & Root Vegetables (1 Tray) GF DF EF SF NF making:

1. Preheat the oven to gas 7 / 210C / 425F and ready a large roasting tin
2. 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
3. Season the chicken breasts with a shake of salt and pepper and drizzle with the remaining oil, then lay on top of the vegetables
4. Roast for a further 20 minutes
5. Toss in the leeks and put back in the oven to soften for 8 minutes
6. Remove the chicken and keep warm while you drizzle the honey over the vegetables and toss through with the chopped parsley
7. Serve with an extra drizzle of honey over the chicken

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