An all-in-one seasonal roast that’s perfect for a low key Sunday lunch, and with minimal washing up too
- 2 x 400g packs butternut squash slices (or prepare your own)
- 3 medium parsnips, peeled and cut into wedges, or 200g baby parsnips, scrubbed
- 2 red onions, each cut into 6 wedges
- 3 garlic cloves, crushed
- 2 tbsp chopped rosemary
- 4 tbsp olive oil
- ½ tsp chilli flakes, optional
- 4 skin-on chicken breasts
- 160g smoked bacon lardons
- 2 tbsp maple syrup
- 2 tbsp grain mustard
- juice of ½ lemon
- 150g shredded kale
Step by step
Get aheadPrep to the end of step 2 a few hours ahead; reheat the veg in the oven for 5 mins before continuing from step 3.
- Preheat the oven to 220°C, fan 200°C, gas 7.
- Toss the squash, parsnip and red onion wedges together in a large bowl with 2 cloves of crushed garlic, half each of the rosemary and olive oil, some seasoning and the chilli flakes, if using. Tip onto a very large baking tray (reserve the bowl) and spread out to a single layer. Use 2 trays if it’s all starting to pile up; you want the veg to roast, not steam. Roast in the oven for 15 minutes initially.
- Season the chicken breasts and rub with 1 tablespoon of oil. Remove the veg from the oven, scatter on the bacon lardons and stir them in, then tuck the chicken breasts in among the veg and return to the oven for 25 minutes.
- Combine the maple syrup, mustard, lemon juice, remaining rosemary and some seasoning in a small bowl; set aside. Add the kale to the bowl that you used earlier for the veg, along with 1 tablespoon oil, the remaining garlic and some seasoning. Scrunch together well so that the kale starts to soften and wilt.
- Stir the kale into the roasting veg, and make sure that the chicken is sitting on top. Spoon the maple-mustard glaze over everything and return the tray to the oven for 10 minutes until everything is nicely sticky and starting to caramelise. Serve on warmed plates.