Healthy Chicken Thighs With Rice and Roasted Veg

This dish is delicious, it allows the juices of our tasty organic chicken thighs to coat the vegetables and rice. It's quick, simple and using one pot, saves on the washing up!

Ingredients:

600g Springfield Organics Chicken Thighs

1 Red Onion

150g Squash

1 Green Pepper

150g Swede

1 large Garlic Clove Crushed

250g Wild or Brown Rice (microwave bag is OK!) 

1 Tbsp Olive Oil

Juice and Zest of half a lemon

Method:

Preheat the oven to 180 fan or gas mark 7. Cube the vegetables and place in an ovenproof dish (Approx 30cm Square) add the olive oil and season. Toss them so distributed evenly. Season the chicken thighs and place them on an oven rack above the vegetables so the juice will fall into the dish. Cook for 30 minutes then add the cooked rice, lemon juice and zest to the dish and stir in, then place the thighs on top of the rice and veg.

Cook for another 20 minutes and serve...