Michael and Rachel's

Recipe Book

contents • login

Honey Mustard Chicken and Parsnips

Updated: 05 Feb 2016

Ingredients

  • Olive oil
  • 500g parsnips
  • 2 tbsp wholegrain mustard
  • Few drops lemon juice
  • 2 tbsp clear honey
  • Fresh thyme
  • 2 chicken breasts
  • 200g tenderstem broccoli

Method

  1. Preheat the oven to 200c. Oil a large baking tray. Peel and halve the parsnips, then mix the wholegrain mustard, lemon juice, honey, thyme, salt and pepper in a bowl. Toss the chicken and parsnhips through the marinade then spread over the baking trays and bake for 45 minutes.
  2. Keep an eye on everything while it roasts and toss occasionally to ensure an even colour. It's ready when the chicken is cooked through and the parsnips are caramelised.
  3. Just before serving microwave the tenderstem broccoli. Butter and serve.