Lemon and Garlic Roast Chicken Bake

Lemon and Garlic Roast Chicken Bake - Serves 4

Ingredients
1 Butternut Squash, peeled, de-seeded and chopped into chunks
1lb / 454g new potatoes, halved
1lb / 454g Chantenay carrots, scrubbed
2 red onions, cut into wedges
2 courgettes, chopped into chunks
Fry Light
Salt and Pepper
2 tbsp Balsamic Vinegar
8 chicken thighs, skin removed
3 garlic cloves, crushed
zest and juice of 1 lemon
1 head of broccoli
large handful of chopped parsley

Method
1. Preheat oven to 220c.  Place the squash, potatoes, carrots, red onion and courgettes on a large roasting tray.  Spray with fry light and season well.  Toss together to combine and drizzle over the balsamic vinegar.
2. Season the chicken thighs, nestle between the vegetables and roast in the oven for 40 minutes.
3. Mix together the garlic, lemon zest and juice and parsley.  Remove the chicken and vegetables from the oven and scatter over the lemon mix.  Carefully toss together and cook for a further 10 minutes.
4. Meanwhile cook the broccoli in boiling water for 6-7 minutes, then drain and serve dinner!