Mustard and Honey Glazed One Pan Roast Chicken with Lemon and Parsnips
Posted on: April 26 2013
- 4 chicken thighs and 4 chicken legs
- 2 parsnips, peeled and quartered
- 4 medium potatoes, peeled and quartered
- 3 tbsp Tracklements Robust Wholegrain Mustard
- 1 tbsp olive oil
- 1 tbsp honey
- salt and pepper
- 1 lemon, quartered
- 1 red pepper, deseeded and cut into wedges
- 120ml white wine
- 1 tbsp balsamic vinegar
Preheat the oven to 200ºC /400ºF/gas mark 6.
Place the chicken portions, parsnips and potatoes in a very large roasting dish. Mix the Wholegrain Mustard, oil and honey together with a little salt and black pepper then brush over the chicken, potatoes and parsnips. Add the lemon wedges and red pepper and pour over the white wine and balsamic vinegar. Roast for 45 mins until golden brown and the chicken is cooked and tender.
Remove the chicken and peppers from the pan and keep warm. Discard the lemon.
Increase the oven temperature to 220ºC/425ºF/gas mark 7 and return the potatoes and parsnips to the oven for a further 10 mins to cook until golden brown. Return the chicken and peppers to the pan and serve immediately.