Ingredients

• 2 large potatoes, peeled and cut into small chunks
• 3 parsnips, peeled and cut into small chunks
• 225g/8oz carrots, peeled and cut into small chunks
• 300g/11oz shallots, peeled and trimmed
• juice of 1 lemon, juiced
• 15g pack fresh sage
• 2 level tbsp olive oil
• 4 large chicken breasts

Method

1. Preheat oven to gas mark 6/200°C (190°C in a fan oven). Put potatoes, parsnips, carrots, shallots, lemon juice, 1 tbsp roughly chopped sage and olive oil in a bowl. Season with salt and black pepper. Stir to coat thoroughly.
2. Using a sharp knife, score three shallow cuts in each chicken breast. Put a sage leaf into each cut and place in a large roasting tin. Arrange potatoes, parsnips and carrots around chicken and drizzle over any remaining liquid.
3. Roast for 45 mins, stirring vegetables half way through. Add shallots and roast for a final 15 mins. Serve.

Notes