Honey-mustard chicken and winter vegetables

Recipe by: Elaine Russell

1 tbsp olive oil
8 garlic cloves, unpeeled
300g white turnips, peeled and cut into 1cm wedges
250g parsnips, peeled, quartered lengthways, and cut into 5cm lengths
250g butternut pumpkin, peeled and cut into 1cm cubes
¼ cup (25g) sun-dried tomatoes (not oil-packed), rehydrated and coarsely chopped
¼ cup (35g) Dijon mustard
1 tbsp honey
1 tbsp lemon juice
4 skinless chicken breasts with half the wing bone attached (about 250g each)

Preheat oven to 180°C. Combine the oil and garlic in a roasting tin. Roast until garlic is fragrant, about 5 minutes.
Add the turnips, parsnips, butternut pumpkin and sun-dried tomatoes. Stir to combine. Roast for about 15 minutes or until the vegetables start to colour.
Combine the mustard, honey and lemon juice in small bowl. Drizzle 2 tbsp of the mustard mixture over the vegetables and toss to coat. Place the chicken on the vegetables and spoon the remaining mustard mixture on the chicken. Bake until the chicken is almost done and the vegetables are tender, about 25 minutes.
Preheat a grill. Cook the chicken under the grill for about 5 minutes or until the chicken is golden brown and cooked through. Serve the chicken with the vegetables, squeezing the garlic from its skin and discarding the skin before eating.