Chicken Roasted With Winter Root Vegetables
This hearty roasted chicken with root vegetables is a comforting and satisfying dish perfect for any weeknight dinner. The combination of seasoned veggies and savory chicken wrapped in prosciutto creates a flavorful and wholesome meal that is sure to please your taste buds. With minimal effort required, this recipe is a great option to add to your dinner rotation.
— Constant Cookbook
Ingredients
- 1 small celeriac , peeled and cut into 2.5cm/1in chunks
- 400g swede , peeled and cut into 2.5cm/1in chunks
- 2 large sweet potatoes , scrubbed and cut into 2.5cm/1in chunks
- 2 medium parsnips , scrubbed and quartered lengthways
- 2 large garlic cloves , thinly sliced
- 2 tbsp olive oil
- ½ tsp cumin seeds
- a few sprigs of sage
- 4 skinless boneless chicken breast fillets , weighing about 140g/5oz each
- 4 slices prosciutto
Instructions
- 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.
- Meanwhile, lay a couple of sage leaves on each chicken breast, then wrap each with a slice of prosciutto to enclose.
- 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.
Yield
Serves 4
Nutrition
- Calories: 420 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 39 grams carbohydrates
- Fiber Content: 12 grams fiber
- Protein Content: 43 grams protein
- Sodium Content: 1.11 milligram of sodium
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