Give your Sunday dinner a health kick with this one-pan sesame-lemon chicken roast.
Leave this flavoursome one-pan sesame-lemon chicken roast in the oven to get on with it while you enjoy your Sunday morning. Serve with rice and the weekend papers.
Ingredients (serves 4)
8 chicken thighs
1kg butternut squash, peeled & cut into 3cm chunks 1 bulb of garlic, broken into cloves, unpeeled
2tbsp olive or rapeseed oil
2 lemons cut into quarters
240g Tenderstem
2tbsp runny honey
Handful sesame seeds
Method
Lay the chicken in a large roasting tin and scatter the butternut squash and garlic cloves around it. Drizzle over the oil and squeeze the juice from the lemon quarters, tucking the empty shells in and around the chicken and squash.
Roast in the oven for 40 minutes, until the chicken is crisp and the squash in soft and lightly caramelised. If your chicken thighs are particularly large you may need to increase cooking by 10 minutes.
Blanch the Tenderstem in boiling water for two minutes, drain and set aside.
Remove the tray from the oven, stir through the blanched Tenderstem, coating it well in the lemony juices. Drizzle the honey all over and sprinkle on the sesame seeds.
Return to the oven for a further 10 minutes until the chicken is sticky and golden. Serve immediately with plenty of rice and perhaps a little soy sauce.
Recipe courtesy of Tenderstem
