Don't keep a roast for just Sundays, my easy one pan version means you can enjoy it any time of the week!
Serves 2-easily doubled! Approx £1.98 per person
Prep 15 minutes Cooking 30-40 minutes
4 bone-in chicken thighs (preferably with skin on!)
2-3 carrots, cut into chunks
2 parsnips, cut into chunks
4-6 small potatoes, halved
2 tbsp olive oil
2 tsp dried thyme
1 lemon, cut into wedges
2-3 garlic cloves, unpeeled
salt & pepper
Pre-heat the oven to 190C/170 Fan/Gas 5
Place the veg into a roasting tin drizzle over a little olive oil & some seasoning & place in the oven for about 10 minutes.
Remove from the oven & place the chicken thighs on top of the veg.
Tuck the lemon wedges & garlic cloves around the chicken. Drizzle over a little more oil then sprinkle over the thyme.
Place back in the oven for 30 minutes.