You could use parsnip or swede as a tasty alternative.
Put the carrots in a large saucepan
of water and bring to the boil. After
10 minutes, add the leeks and
boil for another 15 minutes until
Meanwhile, preheat the grill to
high. Grate the zest from the lemon
and squeeze 1 tablespoon of the
juice. Mix the honey, lemon zest
and juice and brush half on the
underside of the chicken. Put the
chicken glazed side up on a foil lined
baking tray and grill for 5-6
minutes. Turn over and carefully
brush with the remaining honey
mixture. Grill for another 5-6
minutes or until the chicken is
cooked through, rolling it in the
caramelised honey on the tray so it
gets a lovely golden glaze.
Drain and roughly mash the
carrots and leeks. Season, then stir
in the watercress until it has wilted.
Serve the chicken on a bed of mash
with lemon wedges on the side.