4 small parsnips (700g)
4 carrots (600g)
3 medium washed potatoes (650g)
¼ cup olive oil
2 tsps onion powder
1 tsp garlic powder
Salt and pepper, to taste
1.2kg marinated, butterflied chicken
Steamed peas, to serve (optional)
1 chicken stock cube (10g), crumbled
¼ cup boiling water
¹∕³ cup cranberry sauce
Peel parsnips, carrots and potatoes. Trim and cut parsnips lengthways into quarters. Trim and cut carrots into 4cm pieces. Cut potatoes into 5cm pieces.
Toss vegetables with 2 tblsps of the oil in a large, non-stick, roasting pan. Sprinkle with combined onion and garlic powders and salt and pepper. Toss to combine.
Cook in a moderate oven (180C) for 25 minutes. Remove pan. Turn vegetables. Place chicken, skin-side up, over vegetables. Drizzle with remaining oil. Return to oven. Cook for 45 minutes.
Make glaze. Dissolve stock cube in water in a heat-proof jug. Stir in sauce.
Remove pan from oven. Drizzle glaze over chicken and vegetables. Return to oven. Cook for a further 25 minutes, or until cooked.
Remove chicken from pan. Toss vegetables to coat in juices. Serve with steamed peas (optional).