There’s something special about preparing a roast for your family.
I love preparing a meal like this, knowing that it’ll bring us all together when it’s ready. The bonus of this recipe is that it feels a little bit special without being time consuming or complicated. Simply make the marinade, then arrange the veggies and chicken on the tray and dinners done.
Then you have time to set the table nicely, tidy up the kitchen and maybe even have a glass of wine!
Here’s what you need:
1 Tbs butter or oil
2 Tbs honey
1 Tbs mustard
2 Tbs apple cider vinegar
Pumpkin (half a butternut)
1 red onion
This is what you do:
- Make the marinade: In a small saucepan, melp 1Tbs butter or oil and add 2 chopped shallots. Simmer for a couple of minutes then add 3 chopped apricots, 2Tbs honey, 1Tbs mustard, and 2Tbs of apple cider vinegar.
- Then place your chopped veggies in the pan. Parsnip, pumpkin, carrot, red onion (cut in quarters) and 5 halved apricots.
- Massage the chicken with the marinade and place the chicken on top of the veggies. Drizzle 1Tbs of olive oil over the veggies and a pinch of salt and pepper.
- Bake at 180 degrees for 1 hour and 20 minutes.
I also steamed some greens to have with it too.