Warm root vegetable salad and fried chicken


4 servings

  • 3 tbsp. Benecol Buttery Taste
  • 1 onion
  • 2 carrots
  • 2 parsnips
  • 2 beetroots
  • 1 punch of arugula 
  • 1 tbsp. honey
  • 2 tbsp. apple cider vinegar
  • ½ tsp. cayenne pepper
  • Pinch of salt
  • 8 chicken drumsticks
  • 1 clove of garlic
  • 2 tsp. rosemary


  1. Preheat the oven to 200°C. Peel the onion, carrots, parsnips and beetroots and slice them up into wedges. Spread them evenly onto a baking paper. Leave some room for the chicken. Melt the Benecol Buttery Taste and brush the vegetables with it.
  2. Take out the chicken drumsticks and place them onto the baking paper next to the vegetables. Rub some rosemary and ground garlic. Put them in the oven and cook for about 30 minutes. If the drumsticks are very big, take out the vegetables a little earlier and continue cooking the drumsticks for about 10 minutes.
  3. While everything else is in the oven, prepare the dressing. Mix honey, apple cider vinegar, cayenne pepper and salt in a small bowl.
  4. Take out the vegetables and chicken from the oven and let them cool for a while. Place some chicken on your plate. Then put together your salad: place some arugula underneath, some root vegetables on top of that and top it off with some dressing.