• 1.15 kg chicken drumsticks
  • 400 g parsnips, peeled, cut in half lengthways (larger ones quartered)
  • 2 tbsp honey
  • 1 tbsp olive oil
  • 1 tsp dried mixed herbs
  • 1 kg potatoes, peeled and chopped
  • 10 g unsalted butter
  • 25 ml semi-skimmed milk
  • 300 g British garden peas


  1. 1

    Preheat the oven to 200ºC, fan 180ºC, gas 6. Put the drumsticks, parsnips and honey in a roasting tin with the oil and mixed herbs. Mix until fully coated. Roast for 30-35 minutes, until golden and the juices run clear.

  2. 2

    Meanwhile, put the potatoes in a pan of cold water, cover with a lid and bring to the boil. Simmer for 12-15 minutes, until tender, then drain and mash with the butter and milk.

  3. 3

    Boil or microwave the peas according to the pack instructions, then drain and crush lightly with the base of a ladle. Serve with the mash, chicken and parsnips.


    Cook's tip: for vegetarians, coat the parsnips in half the amount of honey, oil and herbs. Swap the chicken for 4 x nut cutlets, which have been cooked in a separate baking dish according to the packet instructions.

Nutritional Details

Each serving provides
  • Energy 2721kj 650kcal 33%
  • Fat 19.2g 27%
  • Saturates 5.7g 29%
  • Sugars 16.2g 18%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 461kj/110kcal

Each serving provides

64.1g carbohydrate 8.7g fibre 51.0g protein

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