1sprigfresh rosemary, or ½ teaspoon dried rosemary
½teaspoondried thyme, or leaves from 3 sprigs of fresh thyme
salt, to taste
black pepper, to taste
1tablespoonhoney
1tablespoonextra virgin olive oil
Instructions
Preheat the oven to 200C/180C fan.
Prepare the root vegetables. Wash the beetroots. Cut off their roots and any leaves/stalks. Cut into wedges. Wash the carrots, cut off both ends and cut the carrots into chunks.
Peel the onions and cut them into wedges (quarters).
Carefully squash the cloves of garlic (using the flat side of a knife).
Place all veg onto a deep roasting tray.
Add chicken thighs (skin-side down). Season with salt and black pepper from both sides. Wash your hands after handling raw chicken.
Add a half lemon, sprinkle with rosemary and thyme leaves. Add 150ml of water.
Drizzle over the veg and chicken with olive oil and honey.
Put in the oven for 1h 30mins. Turn the chicken halfway through. Pour over some of the juices from the veg and chicken and place back into the oven.
Notes
Possible swaps:
Cooked beetroots for uncooked ones. Cooked beets only need 30mins of cooking. Add them towards the end of the cooking time;
Parsnips or sweet potatoes instead of carrots;
Chicken legs or drumsticks - adjust cooking time accordingly!