Serves 4
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 180C/Gas 5.
Lay chicken in a large roasting tin and scatter butternut squash and garlic around it. Drizzle over oil and juice from the lemon quarters, tucking the shells around the meat. Roast for 40mins. Blanch Tenderstem in boiling water for 2 mins, drain and set aside. Remove tray from oven, stir through Tenderstem. Return to the oven for 10 minutes. Serve with rice.
