Mid-Week Chicken Roast

Ingredients

• 1 tbsp olive oil
• 8 chicken thighs
• 300g carrots, cut into 3cm pieces
• 2 large parsnips, approx. 250g, cut into 3cm wedges
• 750g potatoes, cut into wedges e.g. King Edwards
• 1 tbsp thyme leaves
• 1 tbsp honey
• 2 tbsp Worcestershire sauce

Method

1. Preheat the oven to 200C, gas mark 6.
2. Heat the oil in a frying pan and fry the chicken for 2 minutes on each side. Transfer to a large roasting tin with all the vegetables. Stir in the thyme, honey and Worcestershire sauce.
3. Bake for 30 minutes then drain most of the excess juice and reserve. Bake for a further 10 minutes. Serve with the reserved juice as gravy.

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