2 red onions, cut into wedges (keep the roots intact)
3 carrots, cut into batons
1 tbsp olive oil
1 lemon, sliced
2 tbsp clear honey
140g vacuum-packed beetroot (not in vinegar), finely chopped
5 tbsp Greek-style yogurt
1 garlic clove, crushed
small handful dill, chopped, plus a few fronds to garnish
Heat oven to 200C/180C fan/gas 6.
Place the chicken thighs, onions and
carrots in a roasting tin. Season, drizzle
with the oil and nestle lemon slices
around. Bake for 30 mins. Stir everything,
drizzle with the honey and bake for
another 15 mins until the chicken is
cooked through and tender.
Meanwhile, cook the quinoa following
pack instructions, then rinse with cold
water and drain thoroughly.
Mix the beetroot, yogurt, garlic, dill and
some seasoning in a bowl. In a separate
bowl, mix the quinoa, the roasted veg
and 2 tbsp of the cooking juices. Pop the
chicken thighs and lemon slices on top,
then scatter with dill fronds. Serve with a
dollop of the beetroot yogurt on the side.