Ingredients

• juice and zest of 1 lemon
• 1 clove garlic
• 1/2 cup flat leaf parsley or rocket
• 1 Tbsp olive oil
• 1kg chicken thigh, skinless and boneless
• 1 red onion, sliced
• butternut pumpkin, peeled and cut into squares
• 1 Tbsp fresh lemon thyme (optional)
• salt and pepper to taste

Directions

• preheat the oven to 180°C
• blend the lemon juice, zest, garlic, olive oil and the parsley/rocket until smooth
• add the chicken, onion, butternut, lemon thyme and the blended liquid to a casserole dish
• mix until all the ingredients are covered in the lemon/parsley mixture
• season with salt and pepper
• cover with foil and bake for 30 minutes
• remove the foil and bake a further 40 minutes until the chicken is golden brown and the butternut is slightly caramelised

Serve with steamed mangetout/snow peas/sugar snap peas.