ASDA part of the Wal-Mart family

• 1 medium butternut squash, peeled and deseeded
• 2 sweet potatoes, peeled
• 4 small or 2 large parsnips, peeled
• 4tbsp olive oil
• 1 large red onion, peeled
• 4 chicken leg joints
• few sprigs fresh thyme and rosemary
• 4tbsp balsamic vinegar
• 1tbsp clear honey

1 Preheat the oven to 200C/180C Fan/Gas 6. Cut the butternut squash, sweet potato and parsnips into large chunks.

2 Put the oil in a large roasting tin and heat it in the oven. Put the squash, sweet potato and parsnips in a pan, cover with cold water and heat until boiling. Simmer for 3 to 5 minutes, then drain. Leave for 5 minutes. Meanwhile cut the onion into 8 wedges.

3 Put the chicken in the roasting tin, skin side up, and surround with the vegetables, tucking the herbs in between. Roast for 30 minutes, basting occasionally.

4 Mix the balsamic vinegar and honey. Remove the chicken from the oven and drizzle with the honey mixture. Cook for another 10 to 15 minutes, then serve.