Roast Chicken with Prosciutto and Root Veggies
Roast Chicken with Prosciutto and Root Veggies



  • 1 celeriac, cut into 2.5cm chunks
  • 400g rutabaga, cut into 2.5cm chunks
  • 2 sweet potatoes, cut into 2.5cm chunks
  • 2 parsnips, quartered lengthways
  • 2 garlic cloves, sliced
  • 2 tbsp olive oil
  • ½ tsp whole cumin seeds
  • A couple of sage sprigs
  • 4 chicken breast fillets
  • 4 slices of prosciutto
  • Preheat the oven to 200C. Place all the vegetables in a roasting tin, sprinkle with cumin and drizzle with oil, then season before tossing and roasting for 30 mins.
  • Lay a couple of sage leaves on the chicken breasts, then wrap with prosciutto. Take the roasting tin out of the oven, turn the veggies, and lay the chicken on top. Roast for another 35 mins, until everything is cooked, and serve with steamed kale or broccoli.
1 hr 30 mins
4 serving

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