Brussels sprouts winter salad with clementine dressing
Sprouts aren’t just for Christmas! Combined with zesty flavours, they bring freshness and a satisfying bite to this winter veggie salad
One-pan hot honey & mustard parsnips & chicken thigh traybake
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4 - 6
Skip to ingredients
- 6 parsnipspeeled, trimmed and cut lengthways into 6-8 wedges
- small bunch of thyme sprigs
- 4 banana shallotspeeled and quartered
- 1 tbsp olive oilplus 1 tsp
- 2 tbsp hot honey(honey infused with chilli; available in most supermarkets)
- 1 tbsp Dijon mustard
- 1 lemonzested and juiced
- 100ml white wine
- 6-8 skin-on, bone-in chicken thighs
- steamed greensor long-stemmed broccoli, to serve
Nutrition: Per serving (6)
- kcal391
- fat19g
- saturates5g
- carbs25g
- sugars16g
- fibre8ghigh
- protein23g
- salt0.5g
Method
step 1
Heat the oven to 220C/200C fan/gas 8. Tip the parsnips, thyme and shallots into a large roasting tin. Combine 1 tbsp of the oil, the honey, mustard, lemon zest and juice and the wine in a small bowl or jug, then pour this over the parsnips. Season and toss everything together. Roast for 20-25 mins until the parsnips are beginning to soften.
step 2
Meanwhile, rub the chicken thighs with 1 tsp oil, then season all over. Once the parsnips have softened a little, lay the chicken thighs on top of the parsnips and return to the oven for 15 mins. Reduce the heat to 200C/180C fan/ gas 6, then cook for 15-20 mins more, or 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.
