This is a super easy dish that the whole family will love. All the ingredients are baked on one tray so it saves on the washing up too. Packed full of lemon and thyme flavors mid-week from our Dorset sea salt, puts a tasty Dorset spin on a mid-week roast.
4 chicken thighs
12 baby potatoes ( scrubbed and cut into 4 wedges)
1 butternut squash (chopped into pieces approximately double the size of the potato wedges)
250g green bean (top and tailed but left whole)
4 lemon slices
2 tbsp of rapeseed oil
2 tsp of lemon and thyme Dorset sea salt
0.5 tsp of garlic Dorset sea salt
0.5 tsp ground Black pepper
1- Preheat the oven to 200C, 400F, or gas mark 6
2- In a large mixing bowl add your 2 tablespoons of rapeseed oil, 1.5 tsp of lemon & thyme Dorset sea salt, 0.5 tsp of garlic Dorset sea salt and some freshly ground black pepper then mix together.
3- Then add all your vegetables, apart from the green beans, to your bowl and mix so that all the vegetables get a good coating of oil and salt. Then spoon your vegetables onto a large baking tray.
4- Place the green beans in the mixing bowl you have just taken the vegetables out of, mix them around in the bowl to give them a light coating of oil, and leave them to one side.
5- On your baking tray make gaps in the vegetables to add your chicken thighs.
You want to put the chicken thighs skin side up. Sprinkle a little of the lemon and thyme Dorset sea salt on the top of each of the chicken thighs.
6- Place the tray in the oven and roast for 30 mins. Make sure you turn your vegetables after 15 minutes so they brown evenly.
7- Once the 30 minutes are up remove your roasting tray from the oven and place your green bean on top of the vegetables. Add a slice of lemon on top of each chicken thigh to keep your chicken moist before returning to the oven for the final 10 minutes of cooking.
8 Make sure the chicken is cooked and the potatoes are soft. In the middle, before serving with or without gravy it's your choice.