Creamy kale and chicken traybake

• curly kale↗100g g

  finely chopped

• lemon↗1

  1/2 zest, 1/2 sliced into wedges

• mascarpone↗4 tbsp tbsp
• garlic cloves↗2

  minced

• chicken breasts↗4 skinless
• smoked streaky bacon12 rashers
• parsnip↗500g g

  peeled and cut into batons

• red onion↗2

  cut in half and sliced into wedges, roots left on

• sweet potato↗500g g

  peeled and sliced into thin rounds

• olive oil↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 220°C/200°C with convection/gas 7. Bring a pot of water to a boil and cook the kale for 4 minutes until tender. Rinse under cold water, squeeze by hand, then process in a food processor together with the lemon zest, mascarpone, garlic and seasonings.

2. 2

   Make a long slit along the side of each chicken breast, open it and stuff with the creamy kale. Carefully stretch each slice of smoked streaky bacon and wrap three strips around each breast.

3. 3

   Toss the vegetables with olive oil on a baking tray. Place the chicken on top, season and bake for 20‑25 minutes (depending on breast size), stirring the vegetables halfway through. Check the chicken is cooked, then transfer it to a plate, cover with foil and let rest. Roast the vegetables for another 10 minutes, then serve them together with the chicken and lemon wedges.