One Pan Chicken & Roasted Veggies

Ingredients (serves 2):

• 2–3 free-range chicken thighs

• 1/4 pumpkin, sliced into 1 inch cubes

• 1 zucchini, sliced

• 1 red capsicum, chopped

• 1 small sweet potato, cubed

• ½ red onion, sliced

• 2 garlic cloves, minced

• 4 tbsp olive oil

• 1 tbsp dijon mustard

• 1 tbsp honey

• 1 tsp dried oregano

• Sea salt and pepper to taste

Method:

1. Preheat oven to 180°C.

2. In a bowl combine oil, butter, garlic, mustard, honey and the juice and rind of half the lemon. Cut the remaining lemon into wedges and set aside.

3. Coat the chicken with the marinade and add to baking tray.

4. Toss all vegetable ingredients together in a baking dish, coating with oil and seasoning.

5. Bake for 35–40 minutes until chicken is cooked and veggies are golden.