I like the blend of sweet potatoes and chicken in this dish. The type of sweet potato you use is up to you. If you like sweetness then use the orange variety. However, if you are after more of a roast potato effect, then white sweet potatoes develop a crispy skin when baked and do not go as mushy as orange ones. The variety you use is entirely up to you.
The honey dressing really makes a difference, particularly for the carrots and parsnips and improve the overall look of the dish.
I like this recipe as it gives you a whole roast dinner in a single go. If desired, you can substitute the chicken breasts with chicken thighs (but cook them on the bone for more flavour) or even drumsticks.
Quick One-pan Chicken Roast RecipeServes: 4
Ingredients:2 tbsp olive oil
1 tbsp clear honey
1 tsp coarse-grain mustard
2 large sweet potatoes, peeled and cut into large chunks
2 large carrots, scraped and halved lengthways
2 large parsnips, peeled and quartered lengthways
1 large red onion, peeled and cut into wedges
1 red bell pepper, de-seeded and cut into large pieces
4 chicken breast fillets, skinned
Method:In a small bowl or a cup, mix 1 tsp of the oil with 1 tsp of the honey and the mustard.
Bring a large pan of water to a boil and add the sweet potatoes, carrots and parsnips. Return to the boil, reduce to a simmer and cook for 3 minutes. Drain in a colander and turn into a bowl then toss with the remaining oil, ensuring that all the pieces are coated.
turn into a large roasting tin, place in an oven pre-heated to 200ºC (400ºF, Gas Mark 6) and roast for 25 minutes.
After this time add the red onion and bell pepper to the vegetables then drizzle over the remaining honey. Turn the mixture to coat.
Brush the chicken breasts with the mustard mixture, then add to the roasting tin.
Return to the oven and cook for about 25 to 30 minutes, or until the chicken is cooked through and tender.
Serve hot, direct from the roasting tin.