Check this out for a simple and easy dinner! Marinate in the morning and roast when you get home.

Ingredients:

6 Bone in Chicken Thighs with the fat removed

1 Tablespoon of Yiah Country Onion and Chives Dip Mix

1 Tablespoon of Yiah Herb and Garlic Dip Mix

3 – 4 Tablespoons of Yiah Honey Caramelised Balsamic Vinegar

2 Cloves of fresh Garlic finely sliced

What to do:

Mix all of the ingredients together, cover and put into the fridge to marinate. I marinate before I go to work in the morning and simply pop into the oven when I get home with my favourite veggies as you will see below. Purple carrots, cauliflower, portabello mushrooms, pumpkin and sweet potato. I grilled the zucchini ribbons in a no stick pan with a splash of coconut oil and sliced fresh garlic.

I cook this dish in a roasting pan with a lid from Chef’s Toolbox which is non stick so only around a tablespoon of olive oil is needed. I roast with the lid off for the first half an hour on 180 degrees C, pop on the lid and reduce the heat to 150 for a further 45 minutes to an hour or until cooked through.

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