Chicken roasted with winter root vegetables

Chicken roasted with winter root vegetables

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 1½ hours

Super healthy

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.
Try

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.

Making it cheesy

Goat's cheese with winter root vegetables: replace the chicken with 175g/6oz of goat's cheese. Cut into 4 slices and melt on top of the vegetables for the final few minutes of cooking.

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

Recipe from Good Food magazine, January 2003.

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Latest comments and suggestions

  • Binder photo LisaPisa

    25 February 2008

    LisaPisa rated and commented on this recipe

    4 stars

    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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  • Binder photo Aneng

    23 March 2008

    Aneng rated and commented on this recipe

    3 stars

    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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  • Binder photo Janet

    12 January 2009

    Janet rated and commented on this recipe

    4 stars

    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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  • Binder photo Ken

    21 February 2010

    Ken rated this recipe

    4 stars

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  • Binder photo Mrs Kelly

    12 December 2010

    Mrs Kelly rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Pirate Dea

    04 November 2011

    Pirate Dea rated this recipe

    5 stars

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  • Binder photo Pennyb

    04 December 2011

    Pennyb rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Griff

    07 January 2012

    Griff commented on this recipe

    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!

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  • Binder photo PoppyMayWatson

    06 February 2012

    PoppyMayWatson rated this recipe

    5 stars

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  • Binder photo MarieB

    08 January 2013

    MarieB rated this recipe

    5 stars

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 1½ hours

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

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