Herby Chicken Thighs & Veg

• Chicken thigh(800 g)
• Potato(4)
• Carrot(3)
• Broccoli(300 g)
• Onion(1)
• Garlic(4 cloves)
• Lemon(1)
• Olive oil(3 tbsp)
• Flat Leaf Parsley(20 g)
• Thyme(2 tsp)
• Rosemary(1 tsp)
• Mustard(1 tbsp)
• Salt(2 tsp)
• Black pepper(1 tsp)

Method

1. 1

   Heat the oven to 220°C. Cut the {Potato} into bite-size chunks, peel and slice the {Carrot} into thick diagonal pieces, cut the {Onion} into wedges, and cut the {Broccoli} into florets. Finely chop the {Garlic} and roughly chop the {Fresh parsley}.

   ~10 min

2. 2

   In a large bowl, mix the chopped {Garlic}, chopped {Fresh parsley}, {Olive oil}, {Thyme}, {Rosemary}, {Mustard}, finely grated zest and juice of the {Lemon}, {Salt}, and {Black pepper}. Rub half over the {Chicken thigh}. Toss the {Potato}, {Carrot}, and {Onion} with the remaining mixture.

   ~5 min

3. 3

   Spread the vegetables across a large tray in an even layer. Arrange the {Chicken thigh} on top, skin-side up if using skin-on thighs. Roast for 20 minutes.

   ~20 min

4. 4

   Turn the vegetables, scatter over the {Broccoli}, and return the tray to the oven for 10 minutes, until the chicken is golden and cooked through and the vegetables are tender.

   ~10 min

5. 5

   Serve the {Chicken thigh} over the roasted vegetables, spooning over any tray juices and finishing with any remaining chopped parsley if you like.

   ~0 min