Instructions

1. Preheat the oven to 180°C.
2. Mix the cranberry sauce, walnut and thyme in a small ball, then set aside.
3. Peel the parsnip and carrots, then cut them into long chunks.
4. Unroll the chicken thigh fillets, season with salt and pepper and rub with oil.
5. Stuff each fillet with the cranberry-walnut mixture and roll them up.
6. Cut the mandarins into thin rings and lay them in a baking dish.
7. Put the stuffed chicken thighs on top of the mandarin slices (cut-side facing downwards).
8. Arrange the carrot and parsnip slices around the chicken and drizzle them with oil, then dust them with cinnamon.
9. Finally scatter the cranberries around the chicken and season everything with salt& pepper to your liking.
10. Bake in the oven for 15 minutes, then pour over half of the cranberry/mandarin juice.
11. Mix the rest of the juice with the cranberry sauce and honey/maple syrup, then brush the chicken and vegetables with it.
12. Bake for a further 10-15 minutes or so, until golden and the chicken has cooked through (but not overcooked).
13. Serve immediately.