Serves 4

5 garlic cloves, crushed
Zest of 1 lemon
1 tsp smoked paprika
1 tbsp fresh parsley, chopped
2 tsp fresh thyme leaves
Salt and black pepper
4 chicken fillets
2 tbsp olive oil, plus extra for greasing
2 tbsp honey
1 sweet potato, peeled and chopped 1cm thick
2 parsnips, peeled and chopped 1cm thick
2 beetroots, peeled and chopped 1cm thick

1. Preheat the oven to 220˚C/200˚C fan/gas mark 7. Grease a large baking dish with a thin layer of olive oil.
2. In a small bowl, combine together the garlic, lemon zest, smoked paprika, parsley, thyme and some salt and pepper to form a coarse paste. Rub liberally over the chicken fillets and place in the baking dish.
3. In a bowl, combine together the olive oil and honey. Heat in the microwave for 10 seconds to loosen the honey.
4. Add the vegetables to the bowl, toss with the olive oil and honey mixture and season with salt and black pepper. 
5. Place the vegetables all around the chicken in the baking dish. Drizzle over any remaining oil and honey from the bowl. 
6. Roast for 30 minutes, or until the chicken is completely cooked throughout.

Per serving: 460kcals, 17.4g fat (3.8g saturated), 34.6g carbs (18.3g sugars), 41.9g protein, 5.4g fibre, 0.218g sodium