Chicken, Root Vegetables and Rosemary Tray Bake

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.

Ingredients

4 large free range chicken breasts skin on, or one large chicken cut into 8 pieces. Get Dad to do this is you can’t face it.
½ butternut squash, unpeeled and cut into large rough pieces, remove the seeds
4 parsnips, peeled and cut into pieces
8 baby new potatoes, cut in half
2 large red peppers, deseeded and roughly chopped
2 large carrots, peeled and cut into large rough pieces
4 spring’s rosemary, chopped, you can also use thyme
3 tbsp rape seed oil
2 tbsp runny, good quality honey
2 tbsp olive oil

Root vegetables are great because they fill you up, keep the nausea at by, but also high in fibre, useful as many pregnant women suffer from constipation a healthy digestive system is essential and also full of beta-carotene, which is needed for a sting immune system in mum and baby and can help protect again pre-elcampsia in Mum. It’s also true what they say about carrots allowing you to see in the dark, well a little. Beta-carotene can help protect baby against eye defects, perhaps that is where the old wives tale came from.

Prep time 15 minutes
Cooking time 35 minutes
Serves 4
Preheat oven to fan 190oc

Place your chopped vegetables into your tray along with the rosemary, honey, oil, salt and pepper.

Toss the veg around so they become coated in all the oil and honey.

Rub your chicken with salt and pepper and a little more oil and place into the tray, in and amongst the vegetables.

Place the whole tray into your preheated oven for 35 minutes.

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