The Chicken and Winter Vegetable Roast

Ingredients

• 4 tablespoons olive oil
• 4 boneless chicken breasts, skin on
• 400 g (13 oz.) small waxy potatoes, halved
• 400 g (13 oz.) carrots, quartered
• 400 g (13 oz.) parsnips, cored and quartered
• 4 banana shallots, quartered
• 6 small garlic cloves
• 2 thyme sprigs
• rosemary sprig
• salt and pepper

Directions

1. Heat half the oil in a large frying pan over a medium-high heat, add the chicken, skin side down, and cook without moving for 7–8 minutes, until the skin is really crisp and golden.
2. Meanwhile, parboil the potatoes in a large saucepan of salted boiling water for 6–7 minutes, adding the carrots and parsnips for the final 3 minutes. They should all be starting to soften.
3. Drain well and place in a large roasting tin. Add the shallots, garlic, herbs and remaining oil, season generously and toss well. Nestle the chicken in with the vegetables, skin side up.
4. Roast in a preheated oven, 220°C (425°F), Gas Mark 7, for about 20 minutes until the chicken is cooked through and the vegetables are golden. Serve with steamed kale, if liked.
5. For pan-fried chicken with roasted vegetables, tip a 480 g (15¼ oz.) bag winter vegetable mix, such as sprouts, carrots and broccoli, into a large roasting tin with 500 g (1 lb.) halved miniature new potatoes. Toss with 3 tablespoons olive oil, 2 thyme sprigs and a generous pinch of salt and pepper.
6. Roast in a preheated oven, 230°C (450°F), Gas Mark 8, for 18 minutes, shaking the pan occasionally, until tender and golden. Meanwhile, heat 2 tablespoons olive oil in a large frying pan and cook 4 seasoned boneless chicken breasts, skin side down, for 8–10 minutes until really golden.
7. Turn the chicken and cook for a further 3–5 minutes or until the juices run clear. Serve the chicken with the roasted vegetables. Total cooking time 20 minutes.