One of my favourite meals ever is roast chicken. I love a Sunday roast, on a cold winters day with lots of vegetables. This is a slightly different way of doing it, but just as good!
Cooks in approx 45 mins
Serves 2 (double ingredients for 4 etc)
- Juice of 1 lemon
- 2 tbsp runny honey
- 1 tbsp dark soy sauce
- 2 chicken breasts, skin on
- 2 medium beetroot
- 2 small turnips
- 1 small red onion
- 2 medium carrots
- 1 garlic clove , chopped
- 1 tsp cumin seeds
- dollop of butter
Mix together half the lemon juice, 1 tbsp honey and the soy sauce in bowl. Add the chicken and put in the fridge for minimum of 2 hours.
Preheat the oven to 180deg Celcius. Slice the beetroot, turnips and onion into thin wedges and quarter the carrots lengthways.
Put all the vegetables in a roasting tin and pour over the rest of the lemon juice and honey.
Add the garlic, cumin and butter. Season and mix well.
Roast the veg for 15 – 18 mins then add the chicken.
Make sure the chicken in in the centre of the tin.
Return tin to the oven for 20 -25 mins until the chicken is cooked through.
Serve immediately with wild rice, the vegetables, and the sauce drizzled over it all.
Because of the slightly sweeter taste it’s a great children’s recipe too.
Delicious no matter who’s eating it actually!