Chicken roasted with winter root vegetables

Chicken roasted with winter root vegetables

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(10 ratings)

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Cooking time

Ready in 1½ hours

Skill level

Easy

Servings

Serves 4

Prosciutto and chicken is a luxurious combination - and this version is good for you as well - high in fibre, vitamin C and folic acid

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition

kcalories
420
protein
43g
carbs
39g
fat
12g
saturates
2g
fibre
12g
sugar
0g
salt
1.11g

Ingredients

  • 1 small celeriac, peeled and cut into 2½ cm/1in chunks
  • 400g swede, peeled and cut into 2½ cm/1in chunks
  • 2 large sweet potatoes, scrubbed and cut into 2½ cm/1in chunks
  • 2 medium parsnips, scrubbed and quartered lengthways
  • 2 large garlic cloves, thinly sliced
  • 2 tbsp olive oil
  • ½ tsp cumin seeds
  • a few sprigs of sage
  • 4 skinless boneless chicken breast fillets, weighing about 140g/5oz each
  • 4 slices prosciutto

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Method

  1. Preheat the oven to 200C/gas 6/fan 180C. Put the celeriac, swede, sweet potato, parsnips and garlic in a large roasting tin. Sprinkle with the olive oil and cumin, and season with salt and pepper. Toss the vegetables together so they are lightly coated in oil. Put in the oven towards the top and roast for 30 minutes.
  2. Meanwhile, lay a couple of sage leaves on each chicken breast, then wrap each with a slice of prosciutto to enclose.
  3. Take the roasting pan from the oven and turn the vegetables over. Now lay the chicken on top. Roast for 30- 35 minutes more, until the vegetables are tender and the chicken is done. Serve with steamed broccoli or lightly cooked Savoy cabbage.

Recipe from Good Food magazine, January 2003

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Comments

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nicola3460's picture

Liked this a lot and very easy. Substituted chicken fillet with thigh fillets as tastier. Also changed prosciutto with ordinary bacon which wasn't such a good idea!

penny_baker's picture
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I made this recently for the three of us plus a guest. The supermarket didn't have any celeriac or fresh sage, so I upped the other root veggies, and had to use a sprinkle of dried sage. I hadn't previously cooked with prosciutto, not really sure why. I needn't have worried - the dish was really fantastic. The chicken wasn't dry at all, and the taste of the roasted garlic was great. Highly recommended and easy to make.

rgkjersey's picture
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I have made this on numerous occasions when I have a lot of people to feed. I swap the veg for whatever I have in the cupboard (especially butternut squash) and leave out the cumin seeds and sage. I also prefer to use streaky bacon (stretched over a knife to get it thin) wrapped around the chicken breasts. This is a firm favourite!

245janet's picture
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The veg was wonderful, the cumin gave a lovely flavour; but the chicken was rather dry. I will try again but with sausages as a supper dish

anengineer's picture
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My wife gave it 10/10, I gave it just 5/10. The garlic burned giving it all a slightly bitter taste. How you are supposed to roast 'thinly sliced garlic' at 200 degC for an hour (which is what the recipe calls for), without it burning, is beyond me. I won't try it again though.

peskypeeza's picture
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Made this last night as a fuss-free Sunday roast, and both vegetable-phobic partner and I really enjoyed it. Swapped the parsnips for carrots and the swede for new potatoes as I had loads to use up. Served the dish with some gravy and apple and mint jelly which worked really well. Would make again!

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