Cardamom and Honey Roasted Winter Veg with Chicken
This is a very simple recipe which uses your favourite winter vegetables warmed with cardamom and honey and served with a cooked chicken breast. We are all busy and this is easy to organise and cooks quickly in the oven.
6 chicken breasts
200gr each of carrots, parsnips, celeriac, sweet potato each or other root vegetables of choice.
4 cardamom pods lightly crushed
2 tbsp each of honey and oil
Coarse sea salt and pepper
Oven at 200C
Coat the vegetables in a little olive oil and roast at 200deg for 30 minutes, turning at least twice.
Season the chicken and sprinkle over a little oil of choice.
After 10 minutes, add the chicken breasts to another tray in the oven and cook for about 20 minutes until thoroughly cooked.
Mix the oil, honey and cardamom and pour over the veggies, stirring well to ensure evenly spread and continue cooking for a further 15 – 20 minutes until lovely and golden. Season liberally with salt and pepper and transfer to warm serving dish to serve with the cooked chicken.
Serve with some greek style yoghurt mixed with chopped mint and a crushed garlic clove.