Chicken and Root Veg Bake

Veg is as much the hero as the meat in this colourful and flavoursome dish. With everything roasted in one tray, it’s a meal in itself, or add creamy mash for an even more satisfying supper.

Ingredients

Serves: 6

Ready in: 1hr

• 1 x 750g pack Co-op chicken thighs
• 3 carrots, cut into thick batons
• 2 parsnips, cut into thick batons
• 1 red pepper, cut into wide strips
• 2 tbsp olive oil
• 2 tsp dried thyme
• ½ head broccoli, cut into florets
• 2 tsp runny honey
• 40g soft goat’s cheese
• Pesto, to serve

Method

1. Preheat the oven to 200°C/fan 180°C/gas 6. Spread the chicken, carrot, parsnip and red pepper over a large baking tray or dish in one layer. Toss with the oil and thyme, season and roast in the oven for 40 mins.
2. Drain a little of the liquid from the roasting tin if necessary, then add the broccoli and toss with the rest of the vegetables and juices. Drizzle everything with a little honey and return to the oven for 10-15 mins more or until everything is cooked through and tender, and the broccoli is lightly charred.
3.  Remove from the oven, dot with goat’s cheese, drizzle a little pesto over, and serve.