Roasted Chicken Breast with Mustard Glazed Roast Vegetables

Preheat the oven to 180C. Peel and chop the swede, beetroot, red onion, carrot, and parsnip into small 2 cm cubes. Trim the ends of the green beans.

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 half of the remaining olive oil. Season lightly with salt and pepper, then place in the oven to roast for 20-30 minutes.

Meanwhile, heat the remaining olive oil in a pan over high heat. Season the chicken well with salt and pepper, and add it to the pan. Cook on each side until golden, then remove from the heat.

Take the vegetables out of the oven briefly. Add the green beans and brush the vegetables with the honey-mustard mixture.

Place the seared chicken breasts on top of the vegetables, then return the tray to the oven for an additional 10-15 minutes.

Continue cooking until the chicken is fully cooked and the vegetables are soft.

Remove the tray from the oven and distribute the roasted chicken and vegetables among serving plates. Enjoy your meal!