Easy balsamic roast chicken
- 1 medium butternut squash, peeled and de-seeded
- 2 sweet potatoes, peeled
- 4 small parsnips (or 2 large), peeled
- 4 tbsp olive oil
- 1 large red onion, peeled
- 4 chicken leg joints
- Few sprigs fresh thyme and rosemary
- 4 tbsp balsamic vinegar
- 1 tbsp clear honey
Pre-heat the oven to 200C/180C Fan/Gas 6. Cut the butternut squash, sweet potato and parsnips into large chunks.
Put the oil in a large roasting tin and heat in the oven. Put the squash, sweet potato and parsnips in a pan, cover with cold water and heat until boiling. Simmer for 3 to 5 minutes. Meanwhile cut the onion into 8 wedges.
Put the chicken in the roasting tin, skin side up, and surround with the vegetables, tucking the herbs in between. Roast for 30 minutes, basting occasionally.
Mix the balsamic vinegar and honey. Remove the chicken from the oven and drizzle with the honey mixture. Cook for another 10 to 15 minutes, then serve.