zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Sticky mustard, parsnip & chicken traybake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Sticky mustard, parsnip & chicken traybake

    • Preparation time: 10 minutes
    • Cooking time: 55 minutes
    • Total time: 1 hour 5 minutes

    Serves: 4

    Ingredients

    4 large parsnips, peeled and cut into 6-8 pieces lengthways
    3 sprigs rosemary
    2 red onions, each cut into 8 wedges
    2 tbsp wholegrain mustard
    1 tsp nigella seeds
    2 tbsp olive oil
    2 tsp clear honey
    300ml chicken stock
    500g chicken thigh fillets
    250g pack beluga lentils
    200g shredded spring greens or cavolo nero
    1 unwaxed lemon, zest

    Method

    1. Preheat the oven to 220ºC, gas mark 7. In a large roasting tin, toss together the parsnips, rosemary, onion, mustard, nigella seeds, olive oil and honey. Pour in 250ml stock, season and roast for 25 minutes, stirring occasionally.

    2. Reduce the oven temperature to 200ºC, gas mark 6. Take the tray out, then mix in the chicken and return to the oven for a further 25 minutes, or until cooked through, the juices run clear and no pink meat remains.

    3. Stir in the lentils and remaining 50ml stock, then return to the oven for a final 5 minutes. Plunge the greens into a large pan of boiling water for 3-4 minutes, until tender, then drain. Sprinkle the lemon zest over the chicken, then serve with the greens.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary