One-pan roast chicken, beetroot and mascarpone

Method

1. Heat the oven to 200°C/180°C fan/gas 6. In a medium bowl, combine the mascarpone, garlic and lemon zest and season well. In a separate small bowl, mix the lemon juice with the mustard, honey and wine.
2. Make a small incision in the side 
of each chicken piece, stuff with the mascarpone filling, then put in a large roasting tray. Arrange the beetroot and sweet potatoes around the chicken pieces, then drizzle 
over the honey mixture and a glug 
of oil. Season with salt and pepper.
3. Roast for 30-35 minutes until the chicken is golden and cooked and the veg are tender-crisp. Scatter over the dill and basil, then serve with extra steamed green veg, if you like, with the pan juices poured over.