4 large parsnips, peeled and cut into 6-8 pieces lengthways
3 sprigs rosemary
2 red onions, each cut into 8 wedges
2 tbsp wholegrain mustard
1 tsp nigella seeds
2 tbsp olive oil
2 tsp clear honey
300ml chicken stock
500g chicken thigh fillets
250g pack beluga lentils
200g shredded spring greens or cavolo nero
1 unwaxed lemon, zest
1. Preheat the oven to 220ºC, gas mark 7. In a large roasting tin, toss together the parsnips, rosemary, onion, mustard, nigella seeds, olive oil and honey. Pour in 250ml stock, season and roast for 25 minutes, stirring occasionally.
2. Reduce the oven temperature to 200ºC, gas mark 6. Take the tray out, then mix in the chicken and return to the oven for a further 25 minutes, or until cooked through, the juices run clear and no pink meat remains.
3. Stir in the lentils and remaining 50ml stock, then return to the oven for a final 5 minutes. Plunge the greens into a large pan of boiling water for 3-4 minutes, until tender, then drain. Sprinkle the lemon zest over the chicken, then serve with the greens.