Easy roasted chantenay with lemon & thyme chicken

This is packed full of flavour because the chicken is marinated for an hour to soak up all the lovely lemon and thyme flavours

Serves: 4
Preparation time: 15 minutes
Cooking time: 1 hour

What you need:

• 4 tbsp olive oil
• Pared rind and juice of 1 lemon
• 3 large sprigs of thyme
• 4 chicken portions
• 400g Chantenay carrots, scrubbed (and halved, if large)
• 2 medium parsnips, scrubbed or peeled, topped, tailed and cut into wedges
• 2 medium turnips, peeled and cut into wedges
• 2 medium raw beetroot, peeled and cut into wedges
• 2 tsp brown sugar
• 2 bay leaves
• Salt and pepper

What you do:

1. First marinate the chicken. In a bowl, combine 2 tablespoons of the olive oil with the rind and juice of the lemon, the leaves of a sprig of thyme and some black pepper. Add the chicken pieces and rub with the marinade. Cover and leave in the fridge to marinate for an hour.
2. An hour or so before you want to eat, preheat the oven to 200ËšC/Gas Mark 6.
3. In a bowl, toss the prepared Chantenay, parsnips, turnips and beetroot with the remaining 2 tablespoons of olive oil, the brown sugar, a couple of sprigs of thyme and bay leaves. Season with salt and pepper. Transfer the vegetables to a large roasting tin (large enough to hold the vegetables comfortably in a single layer).
4. Place the vegetables in the preheated oven to roast for one hour, turning once or twice during cooking. Put the marinated chicken into a separate roasting tin, season with salt and add to the oven for the last 40 minutes of the cooking time. The vegetables are ready when cooked through and starting to blacken around the edges; the chicken is cooked when the skin is golden brown and the juices run clear when pierced with a knife.
5. Serve the chicken on top of a bed of vegetables.
   

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