OK You will need to serve two hungry adults and two not so hungry children...
six chicken thighs
Four baking size potatoes skin still on
a pound (500g) chantenay carrots
One big/two small parsnips peeled
A red onion.
(you can use other root veg btw, this is the set I normally use)
Some fresh rosemary, dried will do but fresh is better. About half of one of those packs from the supermarket.
Olive oil
One orange.
A tbs runny honey.
Cut pots into wedges, top and tail carrots unless they're tiny, cut parsnips to size of carrots, peel and cut onion into quarters, arrange on a decent size roasting tray. Drizzle over olive oil and scatter some of the chopped rosemary.
Bake at 180 C (fan) for 15 mins
grate zest off orange, then squeeze it. Mix juice, zest and honey together.
Remove veg at 15 mins, put thighs on top, pour on the orangey sauce, chuck on what's left of the rosemary.
Back to oven for 30 mins
Serve with green stuff, I usually do a mix of frozen peas, long green beans and broad beans. I love my freezer me!