Moroccan sticky roast chicken thighs with spiced cauliflower & squash

Name: Moroccan sticky roast chicken thighs with spiced cauliflower & squash
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Ingredients: 400 g butternut squash, cut into 3cm cubes; 2 tbsp olive oil, plus extra for drizzling; 140 g red onion, cut into wedges; 8 free range chicken thighs; 2 tsp ras el hanout; 1 lemon; 2 tsp clear honey; 300 g cauliflower, cut into bitesized florets; 2 tbsp chopped coriander leaves, to serve

This hearty meal uses tender, juicy chicken thighs, butternut squash and cauliflour and is flavoured with ras el hanout, honey and lemon.

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Serves4
CourseMain meal
Prepare15 mins
Cook1 hr
Total time1 hr 15 mins

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Ingredients

400g butternut squash, cut into 3cm cubes
2 tbsp olive oil, plus extra for drizzling
140g red onion, cut into wedges
8 free range chicken thighs
2 tsp ras el hanout
1 lemon
2 tsp clear honey
300g cauliflower, cut into bitesized florets
2 tbsp chopped coriander leaves, to serve

Method

Preheat the oven to 200°C, gas mark 6. Place the squash in a large roasting tin, drizzle with a little oil, season and roast for 10 minutes. Tuck the red onion and chicken thighs among the squash.
Mix the ras el hanout, juice of 1/2 lemon, 2 tbsp oil and honey together with seasoning in a small jug and drizzle over everything in the tin. Tuck the remaining lemon half into the tin.
Roast in the oven for 30 minutes. Add the cauliflower, drizzle with a little more oil and roast for another 15 minutes, or until the chicken skin is golden and the juices run clear when a skewer is inserted into the thickest part of the thigh, and the cauliflower is tender.
Divide the chicken and vegetables among 4 plates. Squeeze the roasted lemon over the top and scatter with coriander to serve.