- 4 chicken thighs, skin left on
- 2 red onions, cut into wedges (keep the roots intact)
- 3 carrots, cut into batons
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 lemon, sliced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 tbsp clear honey
- 250g quinoa
Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…
- 140g vacuum-packed beetroot (not in vinegar), finely chopped
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 5 tbsp Greek-style yogurt
- 1 garlic clove, crushed
- small handful dill, chopped, plus a few fronds to garnish
Heat oven to 200C/180C fan/gas 6. Place the chicken thighs, onions and carrots in a roasting tin. Season, drizzle with the oil and nestle lemon slices around. Bake for 30 mins. Stir everything, drizzle with the honey and bake for another 15 mins until the chicken is cooked through and tender.
Meanwhile, cook the quinoa following pack instructions, then rinse with cold water and drain thoroughly.
Mix the beetroot, yogurt, garlic, dill and some seasoning in a bowl. In a separate bowl, mix the quinoa, the roasted veg and 2 tbsp of the cooking juices. Pop the chicken thighs and lemon slices on top, then scatter with dill fronds. Serve with a dollop of the beetroot yogurt on the side.