- CourseMain meal
- Prepare15 mins
- Cook45 mins
- Total time1 hr
Preheat the oven to 190°C, gas mark 5. 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, orange 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.