Chicken roasted with winter root vegetables

Chicken roasted with winter root vegetables

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(17 ratings)

Ready in 1½ hours


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

  • Healthy


  • kcal420
  • fat12g
  • saturates2g
  • carbs39g
  • sugars0g
  • fibre12g
  • protein43g
  • salt1.11g
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  • 1 small celeriac, peeled and cut into 2½ cm/1in chunks



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 400g swede, peeled and cut into 2½ cm/1in chunks
    Two slices of swede



    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 2 large sweet potatoes, scrubbed and cut into 2½ cm/1in chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 2 medium parsnips, scrubbed and quartered lengthways



    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…

  • 2 large garlic cloves, thinly sliced
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ tsp cumin seeds
  • a few sprigs of sage



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 4 skinless boneless chicken breast fillets, weighing about 140g/5oz each
  • 4 slices prosciutto



    Prosciutto is a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…


  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.

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Comments, questions and tips

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koolk_2009's picture
4th Dec, 2018
Chicken was lovely, but the swede was quite hard, would need extra cooking. I'm glad I misread the recipe and put garlic in whole.
13th Feb, 2018
Did the roasted root vegetables separately from a lemon roast chicken. They are delicious together.
12th Mar, 2017
Yummy recipe, so nice and easy, with minimal washing up! I slit the chicken breasts and inserted some mozzarella also, for an extra Italian feel. And a plum chutney was a complimentary combo. Next time I'll probably add shallots / onions to the veggie mix too.
17th Jan, 2016
Made this for dinner tonight, perfect for when you're busy as you can just prep and chuck it in the oven! I roasted celeriac, parsnips, sweet potato and chantaney carrots. I didn't have cumin seeds so sprinkled the veg with ground cumin. I also used 3 large garlic cloves, didn't slice them, just 'bruised' them and left them whole - tasted delicious as they caramelised. I also didn't bother with the sage, I don't think the chicken needed it. Went down a treat, will definitely make it again!
3rd Dec, 2015
Great, simple supper dish. Didn't have swede so used carrots and added ground cumin rather than seeds - a happy mistake. No sage either but didn't notice it's absence. Took chicken out of pan to rest and added 500ml veg stock to roots to create some gravy/sauce. Will certainly make again.
nicola3460's picture
7th Jan, 2012
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!
4th Dec, 2011
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.
12th Dec, 2010
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!
12th Jan, 2009
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
23rd Mar, 2008
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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