Recipe and Photo Published in waitrose.com in November 2005. Adapted for Intervale Food Hub members
This satisfying dish with fresh rosemary is just right for an informal family supper. Made in one roasting tin, it's very quick and easy to make.
2 large baking potatoes, scrubbed and cut into chunky wedges
1 large parsnip, peeled and cut into chunky wedges
1 pound carrots, trimmed
(Food Hub Note: Use what you have on hand! Turnips and or/onions will also make a great addition to this dish!)
Fresh rosemary, stalks discarded, roughly chopped
3 tbsp extra virgin olive oil
1 pound Chicken Thighs
2 tbsp Honey
Grated zest and juice of 1 orange or lemon
- Preheat the oven to 375°F. Arrange the potatoes, parsnip and carrots on the base of a large roasting tin.
- Season lightly and sprinkle with the rosemary. Drizzle with the olive oil and roast in the oven for 15 minutes.
- Remove the vegetables from the oven and nestle the chicken pieces between the vegetables. Mix together the honey, citrus zest and juice, and season lightly, then pour it over the chicken to make a glaze.
- Roast for a further 25-30 minutes or until the vegetables and chicken are cooked (insert a skewer into a thigh joint: the chicken is cooked if the juices run clear and there is no pink meat). Serve straight from the roasting tin with a selection of seasonal green vegetables.
This dish can be assembled a few hours in advance, cover and chill until ready to cook.. Use other root vegetables if you prefer, such as celeriac, sweet potato or turnip.