45 Minutes 10 min prep + 35 min cooking
1 medium carrot, cut into 1cm chunks
100g of celeriac, cut into 1cm chunks
1 red onion, chopped into wedges
1 tsp of olive oil
2 boneless, skinless free-range chicken thighs, cut in half
Finely grated zest and juice 1 lemon
1 red pepper, sliced
8 tenderstem broccoli stalks, halved lengthways if thick
2 tbsp of chopped fresh mint and flatleaf parsley, to serve
Heat the oven to 200°C/ fan 180°C/gas 6. Toss the carrot, celeriac and onion chunks with ½ tsp of olive oil in a roasting tin. In a bowl, toss the chicken with the remaining ½ tsp of oil and the lemon zest. Arrange the chicken and red pepper slices on top of the vegetables. Put the tin in the oven and roast for 25 min.
Add the broccoli to the roasting tin, toss everything together and roast for another 10 min until the chicken is cooked through and the vegetables are tender.
Add lemon juice to taste, then scatter over the herbs and serve.