Masala-spiced parsnips with roast chicken

Masala-spiced parsnips with roast chicken
  • Serves icon Serves 4
  • Time icon Hands on time 10 minutes plus 45 minutes cooking time

Black onion and cumin seeds give this simple roast chicken recipe an Indian twist.

Nutrition: per serving

Calories
364kcals
Fat
15.2g (2.8g saturated)
Protein
40g
Carbohydrates
19.4g (8.2g sugars)
Salt
0.3g
Calories
364kcals
Fat
15.2g (2.8g saturated)
Protein
40g
Carbohydrates
19.4g (8.2g sugars)
Salt
0.3g

Ingredients

  • 6 parsnips, quartered lengthways
  • 3 tbsp olive oil
  • 1 tsp black onion (nigella) seeds (from major supermarkets)
  • 1 tsp cumin seeds
  • 4 free-range chicken legs or breasts
  • 1 tsp garam masala
  • Handful fresh coriander, leaves chopped

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Par-cook the parsnips in a pan of boiling salted water for 4 minutes. Drain well, then place in a roasting tin. Drizzle with 2 tbsp of the olive oil and sprinkle with the onion seeds and cumin seeds.
  2. Season the chicken with the garam masala and salt and pepper and drizzle with the remaining oil. Place on top of the parsnips and roast in the oven for 40 minutes, turning once, until golden, crispy and cooked through. Scatter with the chopped coriander to serve.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious. magazine today

Rate & review

Rate

0 votes

Reviews

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe to the digital edition of delicious. magazine