Recipe courtesy of Kerrygold
Ingredients
- 2 x chicken breasts
- Carrots
- Parsnips
- Potatoes
- Beetroot
- Maple syrup
- Kerrygold Garlic butter
- Salt and pepper
- Olive oil
- Rosemary or thyme
Method
- Peel & chop carrots, parsnips, potatoes & beetroot into similar sized pieces. Drizzle with a little olive oil & scatter with thyme or rosemary. Season with a little salt then roast @ 200 till cooked through. Remove from the oven and place on a serving dish.
- Drizzle with a little maple syrup, dot on some Kerrygold garlic butter and add some finely chopped rosemary. Fold the vegetables gently to combine and melt the bitter.
- Drizzle a little olive oil in the pan, add 2 chicken breasts & season well with salt & pepper, place lid on, after 5 mins then turn & cook for another 3 mins.
- Add 2 tbsp Kerrygold Garlic butter, basting the butter over the chicken as it melts.
- Lower the heat and cover with lid and leave to cook for another 5 mins till cooked through. Serve with the roast veg.
