500g parsnips,peeled and cut into batons
1/2 red onion,peeled and cut into 8 wedges
1 x 600g pack chicken thighs and drumsticks
2 tbsp oil
1 tsp dried mixed herbs
1 x 410g tin chick peas,drained and rinsed
400g long grain rice to serve
Preheat the oven to 190c/fan 170c/gas 5.
Place the carrots,parsnips,onion and chicken in a roasting tray.
Drizzle with the oil,sprinkle over the herbs and season with
salt and pepper.Roast for about 45 min,until veg is cooked
and chicken is golden brown,and the juices run clear.Turn once
or during cooking.Add the chick peas,and cook for a further 10 min.
Meanwhile,cook the rice and serve with the chicken.