Honey Mustard Chicken & Root Veg

• Chicken breast(4)
• Potato(700 g)
• Carrot(4)
• Parsnip(3)
• Onion(2)
• Garlic(4 cloves)
• Olive oil(4 tbsp)
• Honey(2 tbsp)
• Dijon Mustard(2 tbsp)
• Lemon(1)
• Thyme(2 tsp)
• Paprika(1 tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Fresh parsley(2 tbsp)optional

Method

1. 1

   Heat the oven to 220°C. Peel and cut {Potato} into chunky wedges, slice the {Carrot} and {Parsnip} into thick batons, cut the {Onion} into wedges, and finely chop the {Garlic}.

   ~15 min

2. 2

   Spread the {Potato}, {Carrot}, {Parsnip}, {Onion}, and {Garlic} on a large baking tray. Toss with {Olive oil}, {Thyme}, {Paprika}, {Salt}, and {Black pepper} until evenly coated.

3. 3

   Roast the vegetables for 20 minutes until they start to soften and pick up golden edges.

   ~20 min

4. 4

   Meanwhile, stir together the {Honey}, {Dijon Mustard}, and juice from {Lemon}. Season the {Chicken breast} with a little extra salt and pepper, then coat all over with the glaze.

5. 5

   Turn the vegetables, nestle the glazed {Chicken breast} on top, and return the tray to the oven for 18–20 minutes, until the chicken is cooked through and reaches 74°C internally.

   ~20 min

6. 6

   Rest for 5 minutes, then scatter over the {Fresh parsley} and serve with the roasted root vegetables and tray juices spooned around the chicken.

   ~5 min