TODAY’S RECIPE: Parsnip & chicken thigh traybake

PIQUANT winter filler. Serves 4-6

Ingredients

6-8 bone-in chicken thighs 6 parsnips, peeled, trimmed and cut into 6-8 large wedges Some thyme sprigs 4 banana shallots, peeled and quartered 1 tbsp olive oil, plus 1 tsp for chicken 2 tbsp hot honey (honey infused with chilli; available in most supermarkets) 1 tbsp Dijon mustard 1 lemon, zested and juiced 100ml white wine

Method

1 Heat the oven to 220c/200c fan/gas 8. Tip the parsnips, thyme and shallots into a roasting tin. Combine 1 tbsp of oil, honey, mustard, lemon zest and juice and wine in a jug. Pour over parsnips. Season and toss. Roast for about 20 minutes or until almost softened.

2 Rub the chicken thighs with 1 tsp oil and season well. Once the parsnips have softened a little, lay the chicken thighs on top. Return to the oven for 15 minutes. Reduce the heat to 200c/180c fan/gas 6, and cook for a further 15-20 minutes, 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.