Name: One-pan hot honey & mustard parsnips & chicken thigh traybake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Ingredients: 6 parsnips peeled, trimmed and cut lengthways into 6-8 wedges; small bunch of thyme sprigs; 4 banana shallots peeled and quartered; 1 tbsp olive oil plus 1 tsp; 2 tbsp hot honey (honey infused with chilli; available in most supermarkets); 1 tbsp Dijon mustard; 1 lemon zested and juiced; 100ml white wine; 6-8 skin-on, bone-in chicken thighs; steamed greens or long-stemmed broccoli, to serve

One-pan hot honey & mustard parsnips & chicken thigh traybake

Get the best out of seasonal parsnips in this one-pot roast that’s quick enough to make for a midweek dinner. Enjoy with steamed greens or broccoli

1 hr 20 min total 20 min prep 1 hr cook 6 391 cal

Instructions

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1 Heat the oven to 220C/200C fan/gas 8. Tip the parsnips, thyme and shallots into a large roasting tin. Combine 1 tbsp of the oil, the honey, mustard, lemon zest and juice and the wine in a small bowl or jug, then pour this over the parsnips. Season and toss everything together. Roast for 20-25 mins until the parsnips are beginning to soften.
2 Meanwhile, rub the chicken thighs with 1 tsp oil, then season all over. Once the parsnips have softened a little, lay the chicken thighs on top of the parsnips and return to the oven for 15 mins. Reduce the heat to 200C/180C fan/ gas 6, then cook for 15-20 mins more, or until the parsnips are tender and browning at the edges, the chicken is cooked through and the skin has browned. Serve with steamed greens or broccoli.