Herby Roasted Veg and Chicken

Herby Roasted Veg and Chicken

Ingredients

500g of organic carrots
500g of organic parsnips
1 red onion
600g/1k of free range chicken thighs and/or drumsticks
2 tablespoons of nut oil (you can also use coconut oil or olive oil)
1 tablespoon of dried mixed herbs
1/2 tablespoon of thyme
2 bay leaves
1 400g tin of chick peas
400g of brown rice ( you could use quinoa or a mixture of both)

Method

Preheat the oven to gas Mark 5 (170c fan ovens)
Place the vegetables and chicken in an oven roasting tin, drizzle the oil and sprinkle herbs over the chicken and vegetables. Season with salt and pepper. Gently stir to cover everything. Make sure the chicken is on the top before cooking. Roast in the oven for around 45 minutes, turning the chicken a couple of times throughout. Remove from the oven and add the drained and rinsed chick peas to the oven dish and cook for a further 15 minuets. Meanwhile cook your brown rice. When ready serve together or mix in the rice with the chicken and vegetables.  Enjoy.