Masala-spiced parsnips with roast chicken

Name: Masala-spiced parsnips with roast chicken
Yield: Serves 4
Cuisine: Indian recipes
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

Published: 28 Feb 10
Updated: 18 Mar 24

Test kitchen approved

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

Serves 4
Hands on time 10 minutes plus 45 minutes cooking time

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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

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.
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.

Recipe from March 2010 Issue

Nutrition

Nutrition: per serving

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

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Masala-spiced parsnips with roast chicken

Ingredients

Method

Nutrition

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