1.
Preheat the oven to 200c.
2.
Combine the 1 tbsp lemon juice, 1 tbsp olive oil and salt and pepper
3.
Rub the mixture onto the chicken thighs and then place on a baking tray
4.
On a separate tray, add the butternut squash and toss in 1 tbsp olive oil, salt and pepper
5.
Place the trays into the oven for about 1 hour, checking after 40 mins. You want the chicken to be crispy on the tops and the butternut squash to have a crisp as well.
6.
In a small bowl. combine the miso, tahini, vinegar and lemon juice. Stir to combine. Add the water and continue stirring. Add more water if necessary to make the desire consistency
7.
Serve the roasted chicken and butternut squash with the sauce drizzled on top
