Ingredients (serves 4)
- 4 large chicken thigh fillets, trimmed
- 6 fresh thyme sprigs
- 2 teaspoons lemon rind, finely grated
- ¼ cup lemon juice
- 1 tablespoon olive oil
- 2 carrots, sliced
- 200g brussels sprouts, trimmed and halved
- 400g cauliflower, cut into florets
Preheat oven to 200°C/180°C fan-forced. Place chicken thigh fillets in a roasting pan. Add thyme sprigs, lemon rind, lemon juice and olive oil. Toss to coat. Season with salt and pepper. Roast for 20 to 25 minutes or until chicken is golden and cooked through.
Meanwhile, place carrots, brussels sprouts and cauliflower in a metal steamer. Place steamer over a large saucepan of simmering water. Cook, covered, for 3 to 4 minutes or until tender. Serve chicken with vegetables.