Anyway, for this recipe I decided to use the parsnips I’d bought – really thick, chunky ones – and added carrots to the mix as well as red onion. The other benefit of this dish is that it is all cooked together in one oven dish, and it even makes its own sauce thanks to the chicken stock you pour into the base. The root vegetables are essentially cooked in that stock, underneath the chicken, while it roasts. The key flavouring, other than garlic and the vegetables’ own intrinsic flavours, is fresh thyme, which goes well both with chicken and root vegetables. Oil the bottom of an oven dish and place the parsnip batons and carrots in, and 2 or 3 thyme sprigs.