Roasted lemon and thyme chicken

Method

• 1
  Preheat oven to 200°C/180°C fan-forced. Place chicken thigh fillets in a roasting pan. Add thyme sprigs, lemon rind, lemon juice and olive oil. Toss to coat. Season with salt and pepper. Roast for 20 to 25 minutes or until chicken is golden and cooked through.
• 2
  Meanwhile, place carrots, brussels sprouts and cauliflower in a metal steamer. Place steamer over a large saucepan of simmering water. Cook, covered, for 3 to 4 minutes or until tender. Serve chicken with vegetables.