Lemon And Thyme Roasted Chicken With Autumn Vegetables - cooking recipe

Ingredients

3 tbsp olive oil
1 (3 1/4 lb) chicken, cut into 8 pieces
2 lb baby potatoes, quartered
2 None large zucchini, cut into chunks
1 None butternut squash, peeled, deseeded, cut into chunks
1/2 bunch fresh lemon thyme
None None crusty bread, to serve

Preparation

Preheat oven to 425\u00b0F.
Heat oil in a large ovenproof Dutch oven. Season chicken then sear, skin-side down, for 3-4 mins, until crispy. Set aside. Add potatoes and cook for 5 mins, or until starting to brown.
Return chicken to pan along with zucchini, squash and thyme. Toss to coat then roast for 25-30 mins, until chicken and vegetables are golden and cooked through.
Serve drizzled with cooking juices and crusty bread on the side.