Roast Chicken Thighs and Veg

Serves: 4
GF DF RSF

Ingredients: 

600 g or 4 even-sized chicken thighs, skin-on
110 g (1 cup) roughly chopped carrot
120 g (1 cup) roughly chopped butternut pumpkin
110 g (1 cup) roughly chopped Desiree potato
1/2 head cauliflower, broken into smaller florets
1 garlic bulb, 1/2 cloves unpeeled, separated and smashed, the other half, finely diced
1 red onion, cut into chunks
1 teaspoon chilli flakes
1 teaspoon dried thyme
1 teaspoon dried oregano
3 sprigs rosemary
1 teaspoon dried parsley
Juice and zest of 1 lemon
Extra virgin olive oil, to drizzle
Himalayan salt and freshly ground black pepper
1/4 cup garlic aioli or mayo, to serve

Method:

Preheat your oven to 200°C and line two large baking trays with baking paper.

For the roast veg, place the chopped vegetables in a large bowl and toss with the olive oil, chilli flakes and 1/2 teaspoon of salt. Tip onto the tray, keeping some space between the veggies so they can get nice and crispy, and roast for 25–30 minutes. Remove the tray from the oven, add the garlic, onion and rosemary, give everything a good toss and return to the oven to roast for a further 25-30 minutes, or until everything is golden brown, caramelised and cooked all the way through.  Toss the veg in the dried parsley and then serve with a generous sprinkle of salt and pepper.

Meanwhile, for the chicken, place the chicken thighs in a bowl and coat with the finely diced garlic, dried thyme, dried oregano, lemon juice and zest and about 1 tablespoon of extra virgin olive oil and mix to coat well. Lay your chicken out onto the baking tray skin side up, placing in the oven when the veg only has 20-25 minutes to go. Cook until cooked through and the skin goes nice and crispy.

Serve your chicken sliced alongside your roast veg and your favourite mayo or aioli.