Mustard & Honey Glazed One Pan Roast Chicken With Lemon And Parsnips

15 September 2015

Serves: 4

Mustard & Honey Glazed One Pan Roast Chicken With Lemon And Parsnips

Ingredients

• 4 chicken thighs and 4 chicken legs
• 2 parsnips, peeled and quartered
• 4 medium potatoes, peeled and quartered
• 3 tbsp Tracklements Robust Wholegrain Mustard
• 1 tbsp olive oil
• 1 tbsp honey
• Salt and pepper
• 1 lemon quartered
• 1 red pepper, deseeded and cut into wedges
• 120ml white wine
• 1 tbsp balsamic vinegar

Method:

1. Preheat the oven to 200°C/400°F/gas mark 6.
2. Place the chicken portions, parsnips and potatoes in a very large roasting dish. Mix the Tracklements Robust Wholegrain Mustard, oil and honey together with a little salt and black pepper then brush over the chicken, potatoes and parsnips.
3. Add the lemon wedges and red pepper and pour over the white wine and balsamic vinegar.
4. Roast for 45 mins until golden brown and the chicken is cooked and tender. Remove the chicken and peppers from the pan and keep warm. Discard the lemon.
5. Increase the oven to 220°C/425°F/gas mark 7 and return the potatoes and parsnips to the oven for a further 10 minutes to cook until golden brown.
6. Return the chicken and peppers to the pan and serve immediately.

Recipe courtesy of Tracklements