Sticky maple chicken traybake

An all-in-one seasonal roast that's perfect for a low key Sunday lunch, and with minimal washing up too

Ingredients

Instructions

1. Preheat the oven to 200°C/gas 7.
2. Toss the squash, parsnip and red onion wedges together in a large bowl with 2 cloves of crushed garlic, half each of the rosemary and olive oil, some seasoning and the chilli flakes, if using. Tip onto a very large baking tray (reserve the bowl) and spread out to a single layer. Use 2 trays if it's all starting to pile up; you want the veg to roast, not steam. Roast in the oven for
   15 minutes initially.
3. Season the chicken breasts and rub with 1 tablespoon of oil. Remove the veg from the oven, scatter on the bacon lardons and stir them in, then tuck the chicken breasts in among the veg and return to the oven for
   25 minutes.
4. Combine the maple syrup, mustard, lemon juice, remaining rosemary and some seasoning in a small bowl; set aside. Add the kale to the bowl that you used earlier for the veg, along with 1 tablespoon oil, the remaining garlic and some seasoning. Scrunch together well so that the kale starts to soften and wilt.
5. Stir the kale into the roasting veg, and make sure that the chicken is sitting on top. Spoon the maple-mustard glaze over everything and return the tray to the oven for
   10 minutes until everything is nicely sticky and starting to caramelise. Serve on warmed plates. 

Nutrition