Root vegetable and rosemary chicken tray bake

A root veg tray bake is an easy meal the whole family can enjoy. Root vegetables are great because they fill you up and are high in fibre, supporting a healthy digestive system. Root vegetables are also full of beta-carotene, supporting a strong immune system. There is some truth in the old tale that carrots help you see in the dark as beta-carotene can support healthy vision.

Creating a root veg tray bake at home in less than 1 hour is easy with our recipe (if vegetarian omit the chicken). Simply:

Preheat oven to fan 190C
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 or until the vegetables are tender and the chicken is cooked.

4 large free range chicken breasts skin on, or one large chicken cut into 8 pieces.
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