Preheat oven to 180°C. Combine the oil and garlic in a roasting tin. Roast until garlic is fragrant, about 5 minutes.
Add the turnips, parsnips, butternut pumpkin and sun-dried tomatoes. Stir to combine. Roast for about 15 minutes or until the vegetables start to colour.
Combine the mustard, honey and lemon juice in small bowl. Drizzle 2 tbsp of the mustard mixture over the vegetables and toss to coat. Place the chicken on the vegetables and spoon the remaining mustard mixture on the chicken. Bake until the chicken is almost done and the vegetables are tender, about 25 minutes.
Preheat a grill. Cook the chicken under the grill for about 5 minutes or until the chicken is golden brown and cooked through. Serve the chicken with the vegetables, squeezing the garlic from its skin and discarding the skin before eating.
Some more ideas…
Spread roasted garlic on a wholemeal baguette and serve with a green salad with lemon vinaigrette. * Try other vegetables such as carrots, beetroot and sweet potato. Single chicken breast fillets with half the wing bone attached can be purchased as ‘chicken supremes’.
Like other orange-coloured vegetables, butternut pumpkin is a good source of the anti-oxidant betacarotene, which is converted into vitamin A in the body. Butternut pumpkin is also a source of potassium.