Just one pan delivers tender vegies, buttery crisp-skinned chicken and sweet roast garlic. This great "set and forget" recipe means your oven does the work and you end up the hero!
- Preheat oven to 180°C. Combine almond, butter, rosemary and lemon rind in a bowl. Season. Run your fingers under the skin of the chicken thighs to loosen and create pockets. Spoon one-quarter of the almond mixture into each pocket. Use toothpicks to secure.
- Heat half the oil in a roasting pan over medium heat. Cook the chicken for 3-4 minutes each side or until browned. Arrange the potatoes, parsnip, carrots and garlic around the chicken and drizzle over the remaining oil. Season. Roast for 50-60 minutes or until chicken is cooked through, and the vegetables are tender.
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