Roast Chicken with Honey Carrots, Beets and Chickpeas

Preheat the oven to 180C. Trim the stalks from the baby carrots. Peel and cut the baby red beetroot into wedges (8 wedges per beetroot). Drain and rinse the chickpeas. Juice the lemon. Pat the chicken thighs dry.

Tip! The thinner you slice the beetroot, the faster it cooks. Peel the baby carrots if preferred.

In a small pot add butter and honey together and warm until the butter has melted. Add the dried thyme and mix. Remove from the heat. In a small bowl combine the cornflour with a few teaspoons of water and mix to form a thin paste. Add the cornflour paste to the honey-butter and mix well.

Arrange the carrots, beetroot and chickpeas on the bottom of a large baking dish. Season with salt and pepper and pour over half the honey butter. Mix to coat well. Add the chicken thighs, skin side up, on top of the vegetables. Season the chicken with salt and pepper and pour over the remaining honey butter. Bake for 25-30 minutes.

Tip! The chicken is cooked through when, pierced with a sharp knife, the juices run clear.

Remove the dish from the oven and divide the chicken, carrots, beetroot, chickpeas and mixed lettuce leaves between plates. Use any sauce remaining in the baking dish to spoon over the chicken and vegetables. Add a squeeze of lemon juice to brighten the dish.

Preheat the oven to 180C. Trim the stalks from the baby carrots. Peel and cut the baby red beetroot into wedges (8 wedges per beetroot). Drain and rinse the chickpeas. Juice the lemon. Pat the chicken thighs dry.

Tip! The thinner you slice the beetroot, the faster it cooks. Peel the baby carrots if preferred.

In a small pot add butter and honey together and warm until the butter has melted. Add the dried thyme and mix. Remove from the heat. In a small bowl combine the cornflour with a few teaspoons of water and mix to form a thin paste. Add the cornflour paste to the honey-butter and mix well.

Arrange the carrots, beetroot and chickpeas on the bottom of a large baking dish. Season with salt and pepper and pour over half the honey butter. Mix to coat well. Add the chicken thighs, skin side up, on top of the vegetables. Season the chicken with salt and pepper and pour over the remaining honey butter. Bake for 25-30 minutes.

Tip! The chicken is cooked through when, pierced with a sharp knife, the juices run clear.

Remove the dish from the oven and divide the chicken, carrots, beetroot, chickpeas and mixed lettuce leaves between plates. Use any sauce remaining in the baking dish to spoon over the chicken and vegetables. Add a squeeze of lemon juice to brighten the dish.