Try something new this week

  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Peel and cut 2 sweet potatoes into 2cm chunks. Slice 2 red onions into wedges.
  3. Break 350g broccoli into florets. Peel 8 garlic cloves.
  4. Add these to a large roasting tray and sprinkle over 2 tbsp dried thyme and 1 tsp dried rosemary
  5. Season and drizzle over 1 tbsp of olive oil, then toss everything together.
  6. Spread the veg out in an even layer and roast for 15 mins.
  7. Remove the tray from the oven and give the veg a good mix.
  8. Cut 6 skinless chicken thigh fillets in half. Add to the tray and drizzle with ½ tbsp olive oil.
  9. Squeeze over the juice of 1 lemon and sprinkle with the paprika. Return to the oven for 15 mins.
  10. Pour over most of 150ml chicken stock, then roast for a final 5–20 mins.
  11. Top up with a little more stock if it starts to look too dry.
  12. When the chicken is cooked through and the veg is completely tender, take it out the oven.
  13. Squeeze the garlic cloves from their skins and serve with lemon wedges.

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