Summary

Ingredients

• 4 chicken breast fillet (s)
• 2 tablespoon honey
• 1 tablespoon mustard (Dijon mustard)
• 1 tablespoon mustard, grainier
• 1 tablespoon balsamic vinegar
• 1 clove garlic
• 600 g carrot (s)
• 600 g parsnip (s)
• 2 leeks
• 2 pinches rosemary
• a bit salt
• 1 tablespoon olive oil
• N / A parsley, chopped

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Instructions

1. Preheat the oven to 200 ° C. Line a baking dish or roaster with baking paper. Mix honey, rosemary, mustard and vinegar in a bowl, season with salt and pepper.
2. Heat a pan and fry the chicken breast fillets on both sides until golden brown. Put aside.
3. Clean the carrots, parsnips and leeks. Cut the carrots and parsnips into 10 cm long pieces, and cut the leek into large pieces. Put the vegetables in a bowl, pour the olive oil over them and mix everything together so that the vegetables are a little oiled.
4. Spread the vegetables in the baking dish and bake in the preheated oven for about 40 minutes, turning once between meals. Then place the chicken on top of the vegetables and pour the marinade over them. Roast for another 15 minutes. Serve with chopped parsley to taste.