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Mary Gwynn's baked chicken with apples, parsnips, kale & bay
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2 medium parsnips, peeled and cut into wedges
1 tbsp olive oil
1 eating apple such as a Cox, peeled, cored and thickly sliced
2 cloves garlic, peeled and thickly sliced
4 free range chicken thighs
6 fresh bay leaves
150ml Cooks’ Ingredients Chicken Stock
200g shredded kale
1. Preheat the oven to 220°C, gas mark 7. Place the parsnips in a deep roasting tin and drizzle with the oil. Cook for 10-12 minutes.
2. Reduce the oven temperature to 190°C, gas mark 5. Add the apple to the tin with the garlic and plenty of seasoning, and mix with the parsnips to coat in oil. Season the chicken and place among the parsnips and apples in a single layer. Tuck the bay leaves in between, and pour over the stock.
3. Bake for 40 minutes, then scatter the kale over the top, baste with the juices and return to the oven for a further 5-10 minutes until the parsnips and kale are tender and the chicken is golden and cooked through with no pink meat and the juices run clear.
Typical values per serving:
This recipe was first published in October 2018.
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