Roasted Chicken Thighs & Veggies

Roasted Chicken Thighs & Veggies
Sunday Dinner ... done easy.

Chicken thighs and veggies. I went with Jersey Royal Potatoes (get 'em while they're still in their short season) and some butternut squash, then marrow, carrot and spring greens all steamed.

With 45 minutes total cook time, get your oven pre-heated to 200C.

Prepare a roasting dish with your favourite paleo fat (yes, goose fat for me), into which you place the veggies you want to roast: potatoes and butternut squash. Poke in a number of cloves of garlic (skins on), some lemon wedges, chopped leek, sprinkle sea salt over, herbs, too: parsley and thyme.

Cover with foil and into the oven for 15 minutes.

Remove the foil and lay the thighs over.

Commit to the oven for another 30 minutes.

Towards the end of the cooking time, steam any other veggies you want: marrow, carrots, spring greens and podded peas, here.

Tip the lot out onto a large plate and place in the middle of the table, each person helping themselves.

Remember to reserve the bones for broth!