One pan roast lunch with sesame-lemon chicken recipe

1. 1

   Preheat the oven to 180C.

2. 2

   Lay the chicken in a large roasting tin and scatter the butternut squash and garlic cloves around it.

3. 3

   Drizzle over the oil and squeeze the juice from the lemon quarters, tucking the empty shells in and around the chicken and squash.

4. 4

   Roast in the oven for 40 minutes, until the chicken is crisp and the squash in soft and lightly caramelised.

5. 5

   If your chicken thighs are particularly large you may need to increase cooking by 10 minutes.

6. 6

   Blanch the Tenderstem in boiling water for 2 minutes, drain and set aside.

7. 7

   Remove the tray from the oven, stir through the blanched Tenderstem, coating it well in the lemony juices.

8. 8

   Drizzle the honey all over and sprinkle on the sesame seeds.

9. 9

   Return to the oven for a further 10 minutes until the chicken is sticky and golden.

10. 10

    Serve immediately with plenty of rice and perhaps a little soy sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.