This is one of the simplest and tastiest dinners in the world. There’s no tricky knife work involved, minimal dishes, and all the flavour. It’s a must make.

Using chicken thighs means that you can bake them until the carrots are getting some colour without drying anything out. To serve you just scatter herbs and drizzle some tahini and you have a delicious meal. You can have some crusty bread on the side to mop up the sauces, serve with couscous or mashed potatoes. Or just have it as is.

Adding the squeezed lemon to the pan creates the most amazing aroma and the caramelised lemon adds a sweetness rather than acidity that’s really beautiful in this dish.

Plus this is so low effort, 10 minutes prep and 40 minutes cooking time (the bang it in the oven and walk away, check on it once kind of cooking time). Slicing the thighs once cooked and then adding all of this to some leafy greens is another great serving option.

Serves 4

Ingredients

4 chicken thighs

5 carrots

4 spring onions

1 Tbs thyme

1 tsp cumin

1 tsp chilli flakes

1 lemon, juice and zest

2 cloves garlic, skin on

1 Tbs extra virign olive oil

2 cups green beans

1 cup flat leaf parsley

2 Tbs tahini

salt and pepper

Directions

Preheat oven to 190 degrees celsius.

Take a large deep sided baking tray and place your chicken thighs in it. Cut the carrots into quarters lengthways then into 4cm long pieces. Add to your tray. Repeat with the spring onion. Add the garlic, thyme, cumin, chilli, lemon juice and half the zest. Drizzle with the olive oil and toss to combine. Season and add the halves of your squeezed lemon. Baked for 30 minutes.

At this point add your trimmed green beans. Use tongs to lightly toss them in the tray but it’s okay if they sitting on top. Bake for a further 5-10 minutes until the green beans are cooked and the lemon is caramelised.

Remove and scatter with lemon zest, flat leaf parsley and a drizzle over the tahini. Serve.

HH. x