Chicken roasted with winter root vegetables

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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.

Making it more veggie

Substitute a medium butternut squash, 1 large red onion, 1 red and 1 yellow pepper for the root veg and omit the prosciutto.

420 kcalories, protein 43g, carbohydrate 39g, fat 12 g, saturated fat 2g, fibre 12g, salt 1.11 g

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• LisaPisa

  25 February 2008

  LisaPisa rated and commented on this recipe

  

  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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• Aneng

  23 March 2008

  Aneng rated and commented on this recipe

  

  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.

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• Janet

  12 January 2009

  Janet rated and commented on this recipe

  

  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

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Ingredients

• 1 small celeriac , peeled and cut into 2.5cm/1in chunks
• 400g swede , peeled and cut into 2.5cm/1in chunks
• 2 large sweet potatoes , scrubbed and cut into 2.5cm/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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Serves 4

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Super healthy

Ingredients

• 1 small celeriac , peeled and cut into 2.5cm/1in chunks
• 400g swede , peeled and cut into 2.5cm/1in chunks
• 2 large sweet potatoes , scrubbed and cut into 2.5cm/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

420 kcalories, protein 43g, carbohydrate 39g, fat 12 g, saturated fat 2g, fibre 12g, salt 1.11 g

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