Roasted Chicken Breast with Mustard Glazed Roast Vegetables

Preheat the oven to 180C.

Peel and chop into small 2 cm cubes the swede, beetroot, red onion, carrot and parsnip.

Trim the green beans, removing the ends.

Mix together the honey, mustard and 1/3 of the olive oil in a bowl.

Spread the chopped vegetables over a baking tray and drizzle with the half of the remaining olive oil.

Heat the remaining olive oil in the pan over high heat.

Season the vegetables lightly with salt and pepper and place in the oven to cook until softened (approximately 20-30 minutes)

Season the chicken well with salt and pepper.

Add the chicken to the pan and cook on either side until golden.

Remove from the heat when the outside is sealed and golden.

Remove the vegetables from the oven for a moment.

Add the green beans and then brush the vegetables with the honey-mustard mixture.

Place the chicken breasts ontop of the vegetables and the put back into the oven to cook (10-15mins).

Continue to cook until the chicken is cooked through and the vegetables are softened.

Remove the roasted chicken and vegetables from the oven and distribute among serving plates.