Mix and match the veg: asparagus, leeks and green beans would all work well.
Ingredients
500g new potatoes
olive oil
4 higher-welfare chicken thighs, skin on, bone in
1 bunch of spring onions
1 head of cauliflower (800g)
1 head of broccoli (375g)
½ a bunch of fresh dill (10g)
1 lemon
100g Greek-style yoghurt
crusty bread, to serve
Method
- Preheat the oven to 200°C/400°F/gas 6. Scrub and chop the new potatoes into quarters and place in a large roasting tray with the chicken thighs. Drizzle with 1 tablespoon of olive oil, season with sea salt and black pepper and toss to coat, then spread out into an even layer with the chicken skin-side up. Roast for 30 minutes, then remove from the oven.
- Trim the spring onions, finely chop the green parts and set aside. Roughly chop the white parts and add to the roasting tray. Trim the cauliflower and broccoli, clank up the stalks and break up the florets, adding to the tray as you go. Thickly slice one half the lemon, add to the tray and toss everything together. Making sure the chicken is skin-side up, return the tray to the oven and roast for a further 20 minutes, until the chicken is cooked through, and the skin is golden.
- Meanwhile, finely chop most of the dill and place in a small bowl with the yoghurt and reserved spring onion. Squeeze in the juice from the remaining lemon juice, then mix well and season to perfection.
- To serve, take the roasting tray straight to the table, scatter over the remaining dill, drizzle with extra virgin olive oil and serve with the herby yoghurt and crusty bread – delicious!
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