Easy Roast Chicken Dinner |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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A Donna Hay recipe Ingredients:
400 g new potatoes |
1 bunch baby carrots |
350 g parsnips, peeled and quartered |
1/4 cup rosemary |
1/4 cup olive oil |
sea salt |
cracked pepper |
3/4 cup chicken stock |
4 chicken breast fillets |
1/2 cup honey |
Directions:
1. Preheat oven to 200 C.
2. Place vegetables and rosemary in a roasting dish with 2 tblsp of the oil.
3. Season , toss to coat , roast for 25 minutes.
4. Heat a non stick pan on high heat, add oil and cook chicken 3 minutes each side or till golden.
5. Add chicken to roasting dish and roast further 10 minutes till cooked through.
6. Add stock and honey to fry pan simmer 5 minutes till thickened.
7. Serve with chicken and vegetables.
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