CHICKEN ROASTED WITH WINTER ROOT VEGETABLES

Chicken roasted with winter root vegetables image

Prosciutto and chicken is a luxurious combination - and this version is good for you as well - high in fibre, vitamin C and folic acid

Provided by Good Food team

Time 1h30m

Number Of Ingredients 10

Ingredients

1small celeriac , peeled and cut into 2.5cm/1in chunks
400g swede , peeled and cut into 2.5cm/1in chunks
2large sweet potatoes , scrubbed and cut into 2.5cm/1in chunks
2medium parsnips , scrubbed and quartered lengthways
2large garlic cloves , thinly sliced
2 tbsp olive oil
½ tsp cumin seeds
a few sprigs of sage
4 skinless boneless chicken breast fillets , weighing about 140g/5oz each
4slices prosciutto

Steps:

Preheat the oven to 200C/gas 6/fan 180C. Put the celeriac, swede, sweet potato, parsnips and garlic in a large roasting tin. Sprinkle with the olive oil and cumin, and season with salt and pepper. Toss the vegetables together so they are lightly coated in oil. Put in the oven towards the top and roast for 30 minutes.
Meanwhile, lay a couple of sage leaves on each chicken breast, then wrap each with a slice of prosciutto to enclose.
Take the roasting pan from the oven and turn the vegetables over. Now lay the chicken on top. Roast for 30- 35 minutes more, until the vegetables are tender and the chicken is done. Serve with steamed broccoli or lightly cooked Savoy cabbage.

Nutrition Facts : Calories 420 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 12 grams fiber, Protein 43 grams protein, Sodium 1.11 milligram of sodium