● 4 skinless chicken breasts
● 300g Charlotte potatoes, cut into chunks
● 1 onion, cut into thin wedges
● 2 parsnips, quartered lengthwise, then halved
● 6 garlic cloves, crushed
● 3 bay leaves
● 1 lemon, cut into wedges
● Wholemeal Pasta
● 10g Grated Cheese

  1. Preheat the oven to Gas Mark 7, 220ºC, fan 200ºC. Put the chicken in a baking dish, then toss all of the vegetables with the garlic and tuck them around the meat. Add the bay leaves, then squeeze the lemon wedges over everything and drop them into the dish.
  2. Put the dish in the oven and cook for 25 minutes. After 15 minutes, give the veg a stir, then return to the oven for 10 minutes. Follow the packet instructions for the pasta, once cooked serve with the grated cheese on top.