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
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