Chicken roasted with winter root vegetables
Need a gluten free, dairy free, paleolithic, and primal side dish? Chicken roasted with winter root vegetables could be an amazing recipe to try. One portion of this dish contains about 8g of protein, 11g of fat, and a total of 410 calories. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 4. It is perfect for Winter. Head to the store and pick up garlic cloves, swede, prosciutto, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.
Instructions
Preheat the oven to 200C/gas 6/fan 180C.
Put the celeriac, swede, sweet potato, parsnips and garlic in a large roasting tin.
Sprinkle with the olive oil and cumin, and season with salt and pepper. Toss the vegetables together so they are lightly coated in oil. Put in the oven towards the top and roast for 30 minutes.
Meanwhile, lay a couple of sage leaves on each chicken breast, then wrap each with a slice of prosciutto to enclose.
Take the roasting pan from the oven and turn the vegetables over. Now lay the chicken on top. Roast for 30- 35 minutes more, until the vegetables are tender and the chicken is done.
Serve with steamed broccoli or lightly cooked Savoy cabbage.