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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Chicken breast - 1 no
- Carrots(quartered lengthwise) - 50 g
- Beetroot(cut into wedges) - 70 g
- Parsnip(quartered lengthways) - 120 g
- Honey - 1 tbsp
- Orange juice - 1/2 orange
- Thyme - 1 tsp
- Mascarpone cheese - 30 g
- Tarragon - 1/2
- Basil - 1/2
- White wine - 50 ml
- Pomegranate - 1/8 cup
- Kale(blanched) - 20 g
- Butter - 1 knob
- Extra virgin olive oil - 5 tsp
- Pepper(As reqd) -
- Salt(As reqd) -
Ingredients
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Instructions
- For preparing roast breast of chicken with roasted root vegetables, preheat the oven to 200C/Gas 6.
- Heat little oil in a frying pan.
- Place the chicken breast, skin side down, in it and cook for 4 minutes before placing it in the oven.
- Brush the parsnip with 1 teaspoon of olive oil and season before adding it to the roasting tin.
- Take the chicken out of the oven and place it back on the hob.
- Mix the mascarpone, tarragon and basil with 1 tbsp of olive oil in a bowl. Add to the chicken in the pan along with the white wine, pomegranate seeds and butter.
- Place the kale on a plate with the root vegetables on top.
- Slice the chicken and place it on top the vegetables and finish with the sauce.
- Roast breast of chicken with roasted root vegetables is ready. Serve immediately.
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