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Juicy chicken thighs roasted with sweet butternut squash, crispy chickpeas and green beans on one tray, then drizzled with a creamy, savoury miso and tahini sauce. Skinless chicken and chickpeas make it high in protein, and the squash, chickpeas and beans add plenty of fibre. The nutty, tangy sauce makes everything taste special with very little effort.
Tray
Miso tahini sauce
1.
Heat the oven to 220c (200c fan).
2.
Toss the squash and chickpeas with half the oil and some pepper in the roasting tin.
3.
Rub the chicken with the remaining oil, the lemon juice and some pepper. Put it on top of the squash and roast for 25 minutes.
4.
Add the green beans to the tin, tossing them in the juices. Roast until the chicken is golden and cooked through with no pink meat near the bone (15–20 minutes). If you have a thermometer, it should read 75c.
5.
Meanwhile, whisk the miso, tahini, vinegar and lemon juice with 3 tbsp water to make a smooth, pourable sauce. Add a little more water if needed.
6.
Drizzle the sauce over the chicken and vegetables to serve.
7.
Feeding 4 or 6: Use 8 or 12 thighs and scale the vegetables up to match. A second tray helps everything roast rather than steam.
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Storage information
Leave to cool, then store the chicken and vegetables and the sauce separately in the fridge for up to 3 days. Reheat until piping hot all the way through. Freeze the chicken and vegetables for up to 3 months; defrost overnight in the fridge and reheat until piping hot. The sauce isn’t suitable for freezing.
Tip
Lower fat: Use 1 tbsp tahini in the sauce and loosen it with extra lemon juice. Boneless thighs: Use skinless boneless thighs and reduce the first roasting time to 15 minutes.
Cost-saving tips
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