Sesame Lemon Chicken with Tenderstem & Butternut Squash

Name: Sesame Lemon Chicken with Tenderstem & Butternut Squash
Prep time: 10
Cook time: 50min
Yield: 4 Servings
Cuisine: British
Ingredients: 8 chicken thighs; 1kg butternut squash, peeled and cut into 3cm chunks; 1 garlic bulb; 2 tbsps rapeseed oil; 2 lemons, quartered; 240g Tenderstem broccoli; 2 tbsps runny honey; 2 tbsps sesame seeds

preparation 10
cook time 50min
Serves 4

Ingredients Method

8 chicken thighs
1kg butternut squash, peeled and cut into 3cm chunks
1 garlic bulb
2 tbsps rapeseed oil
2 lemons, quartered
240g Tenderstem broccoli
2 tbsps runny honey
2 tbsps sesame seeds

Preheat the oven to 180°C/350°F/ Gas Mark 4. Lay the chicken in a large roasting tin and scatter the butternut squash around it. Break the garlic bulb into cloves and add them to the tin unpeeled. Drizzle over the oil and squeeze the juice from the lemon quarters, tucking the empty shells in and around the chicken and squash.

Roast in the oven for 40 minutes, until the chicken is crisp and the squash is lightly caramelised. Blanch the Tenderstem in boiling water for 2 minutes and set aside.

Remove the tray from the oven, stir through the Tenderstem until well coated with the juices. Drizzle over the honey and sprinkle the sesame seeds.Return to the oven for 10 minutes until sticky and golden. Serve immediately with rice.

Ingredients

8 chicken thighs

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

1 garlic bulb

2 tbsps rapeseed oil

2 lemons, quartered

240g Tenderstem broccoli

2 tbsps runny honey

2 tbsps sesame seeds

Method

Roast in the oven for 40 minutes, until the chicken is crisp and the squash is lightly caramelised. Blanch the Tenderstem in boiling water for 2 minutes and set aside.