Slow-roasted chicken thighs with root vegetables & herbs

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 200C (fan 180C).

Step 2

2. Pat the chicken thighs dry with kitchen paper. This is important for crispy skin.

Step 3

3. In a large bowl, toss the carrots, parsnips, sweet potato and garlic cloves in 2 tbsp olive oil, salt, pepper and the dried thyme.

Step 4

4. Spread the vegetables in a single layer across one or two large roasting trays.

Step 5

5. Rub the chicken thighs with the remaining olive oil, paprika, garlic powder, salt, pepper and rosemary. Place on top of the vegetables.

Step 6

6. Roast for 45-50 minutes until the chicken skin is golden and crisp and the juices run clear when pierced.

Step 7

7. Squeeze lemon juice over everything in the final 5 minutes.

Step 8

8. Scatter fresh parsley before serving.

Step 9

9. To reheat: place in an oven-safe dish, cover with foil and reheat at 180C for 20-25 minutes. Add a splash of chicken stock if the vegetables look dry.

Step 10

Tip: Serve on the night with couscous. For Monday reheat, serve with warm flatbread and a simple green salad.