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

One-pan hot honey & mustard parsnips & chicken thigh traybake served with peas

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

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

Samuel Goldsmith

Save recipe

Serves 4 - 6

Easy

Prep: 20 mins

Cook: 50 mins - 1 hr

A star rating of 4.2 out of 5.23 ratingsRate

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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

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving (6)

kcal391
fat19g
saturates5g
carbs25g
sugars16g
fibre8g

high
protein23g
salt0.5g

Method

step 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.
step 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.

Recipe tip

You can swap the wine for chicken stock if you prefer. You can also remove the skin from the chicken thighs for a slightly lighter version of this recipe.

Recipe from Good Food magazine, December 2023

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A star rating of 4.2 out of 5.23 ratings

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