Heat oven to 200C/180C fan/gas 6.
Put the chicken on a large baking tray,
drizzle with 1 tsp oil and season well.
Cook for 20 mins.
Toss the veg in the remaining 2 tsp
oil and some seasoning, scatter around
the chicken and return to the oven
for 30 mins.
Meanwhile, prepare the sauce. Heat
the remaining 1 tsp oil in a pan, add the
shallot and poppy seeds, and cook for
5 mins. Add the paprika, chicken stock,
honey, lemonzest and juice, and simmer
until the liquid has reduced by half. Add
the soured cream and some seasoning,
bubble for 2 mins, then add half the
parsley and keep warm until the chicken
is ready. Remove the chicken and veg
from the oven, scatter with the remaining
parsley and serve with the sauce.