Note the optional greens in the recipe.
INGREDIENTS
5 ounces mascarpone, room temperature
1 garlic clove, microplaned or very finely chopped
Grated zest of 1 lemon, juice 3 lemons
2 Tbsp wholegrain mustard
3 Tbsp clear honey
3 ounces dry white wine
4 pounds chicken thighs or breasts
1 pound beetroot, peeled and cut into 3/4 inch dice
3/4 pound sweet potatoes, peeled and cut into 3/4 inch dice
EVOO for drizzling
Small bunch of fresh dill, roughly chopped
Small bunch of fresh basil, leaves torn
Optional: 8 ounces baby spinach or swiss chard (roughly chopped)
DIRECTIONS
Preheat the oven to 390 F.
Line a 15x11 sheet pan with foil.
Mix the mascarpone, garlic and lemon zest in a bowl and season well. In another small bowl, mix the lemon juice with the mustard, honey and wine.
Make a small slit in the side of each chicken piece and stuff with the mascarpone filling, then place separately on the sheet pan. Arrange the beet and sweet potato pieces around the chicken, then drizzle with the honey mixture and the EVOO. Season with salt and pepper.
Place in the oven and cook for 30-35 minutes until the chicken is golden and cooked and the vegetables tender-crisp. If using, nestle the spinach or chopped swiss chard in between the chicken and vegetables for the last 10 minutes of cooking time.
Sprinkle the chopped dill and basil over the chicken and vegetables. Serve with some of the pan juices drizzled over each serving.
