One-pan Roast Lunch with Sesame-Lemon Chicken, Tenderstem® & Butternut Squash, Served with Steamed Rice
10 minutes preparation
50 minutes cooking
A flavoursome pot roast that you can leave in the oven to get on with itself.
- 8 chicken thighs
- 1kg butternut squash, peeled & cut into 3cm chunks
- 1 bulb of garlic, broken into cloves, unpeeled
- 2 tbsp olive or rapeseed oil
- 2 lemons cut into quarters
- 240g Tenderstem®
- 2 tbsp runny honey
- 2 tbsp sesame seeds
- Lay the chicken in a large roasting tin and scatter the butternut squash and garlic cloves around it. Drizzle over the oil and squeeze the juice from the lemon quarters, tucking the empty shells in and around the chicken and squash.
- Roast in the oven for 40 minutes, until the chicken is crisp and the squash in soft and lightly caramelised. If your chicken thighs are particularly large you may need to increase cooking by 10 minutes.
- Blanch the Tenderstem® in boiling water for 2 minutes, drain and set aside.
- Remove the tray from the oven, stir through the blanched Tenderstem®, coating it well in the lemony juices. Drizzle the honey all over and sprinkle on the sesame seeds.
- Return to the oven for a further 10 minutes until the chicken is sticky and golden. Serve immediately with plenty of rice and perhaps a little soy sauce.
Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.