Roast chicken with vegetables and mascarpone sauce

Ingredients

• 5 tsp extra virgin olive oil
• 1 chicken breast
• 50 g carrot, quartered lengthways
• 70 g beetroot, cut into wedges
• 120 g parsnip, quartered lengthways
• 1 tbsp honey
• 1 /2 orange, juice only
• 1 tsp thyme
• 30 g mascarpone
• 1 /2 tbsp tarragon
• 1 /2 tbsp basil
• 50 ml white wine
• 1/8 x pomegranate
• 20 g kale, blanched
• 1 knob of butter
• Salt and pepper, to taste

Method

1. Preheat the oven to 200C.
2. Heat 1 teaspoon of oil in a frying pan.
3. Place the chicken breast, skin side down, in it and cook for 4 minutes before placing it in the oven for 10 minutes.
4. Blanch the carrots, beetroot and parsnip in boiling water. When ready, put the beetroot and carrots in a roasting tin with the honey, orange juice and thyme for 10 minutes. Brush the parsnip with 1 teaspoon of olive oil and season before adding it to the roasting tin for 10 minutes.
5. Take the chicken out of the oven and place it back on the hob.
6. Mix the mascarpone, tarragon and basil with 1 tablespoon of olive oil in a bowl. Add to the chicken in the pan along with the white wine, pomegranate seeds, kale and butter.
7. Place the kale on a plate with the root vegetables on top.
8. Slice the chicken and place atop the vegetables and finish with the sauce.

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