Herby Chicken & Butternut Tray Bake

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Pat the chicken thighs dry with kitchen paper and season them generously on both sides with salt and pepper

Top and tail the butternut squash and carefully slice in half

Scoop out the seeds with a spoon and discard

Slice the butternut squash (skins on) into bite-sized pieces

Peel the red onions and slice into wedges

Chop the potatoes (skins on) into small, bite-sized pieces

Chop the Tenderstem broccoli in half

Add the sliced butternut squash, chopped potatoes, red onion wedges and garlic cloves (skins on) to 1 [2] baking tray[s] with a generous drizzle of olive oil and a pinch of salt

Give everything a good mix up and top with the chicken thighs (skin side up)

Squeeze over the juice of 1/2 [1] lemon then add the squeezed lemon to the tray[s] (save the rest for later!)

Roughly strip the rosemary and thyme leaves from their stems and sprinkle the leaves all over

Put the tray[s] in the oven for an initial 30-35 min or until the vegetables have started to brown and soften 

Once the vegetables have browned, remove the tray[s] from the oven

Remove the roasted garlic cloves and add the chopped Tenderstem broccoli

Return the tray[s] to the oven for a further 10-15 min or until the vegetables are fork-tender and the chicken is cooked through (no pink meat!)

Meanwhile, peel and finely chop the roasted garlic cloves

Add the chopped roasted garlic to a bowl with the juice of the remaining lemon, 2 tbsp [4 tbsp] olive oil and a generous pinch of salt

Give it a good stir – this is your roasted garlic dressing