One-Pan Roast Lunch with Sesame-Lemon Chicken, Tenderstem and Butternut Squash

Ingredients

8 chicken thighs

1kg butternut squash, peeled & cut into 3cm chunks

1 bulb garlic, broken into cloves, unpeeled

2 tbsp olive or rapeseed oil

2 lemons cut into quarters

240g Tenderstem

2 tbsp runny honey

2 tbsp sesame seeds

Method

Preheat the oven to 180 ° C..

Arrange the butternut squash and garlic cloves around the chicken in a big roasting pan. Drizzle the oil and squeeze the lemon quarters over the chicken and squash, tucking the empty shells in and around.

Roast for 40 minutes, or until the squash is tender and faintly caramelized and the chicken is crisp. If your chicken thighs are especially large, you may need to cook them for an additional 10 minutes.

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

Remove the tray from the oven and stir in the blanched Tenderstem, making sure it is thoroughly coated in the citrus juices. Drizzle the honey over everything and top with sesame seeds.

Return the chicken to the oven for another 10 minutes, or until sticky and brown. Serve immediately with plenty of rice and soy sauce, if desired.