- 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
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.
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.
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.