This tasty, colourful combination of vegetables and chicken leaves only one pan to wash up. Chicken thighs are my favourite part of the chicken but if you prefer drumsticks or breast quarters that would work equally as well. 

Method

• Preheat the oven to 200°C /400°F.
• Place the red cabbage wedges and butternut squash cubes into a non-stick roasting tin with 2 tablespoons olive oil. Season and roast for 20 minutes.
• Meanwhile rub the chicken thighs with the garlic, lemon zest and juice, paprika, cinnamon and turmeric.
• Take the vegetables from the oven and stir in the chicken thighs and onions. Pour in stock and orzo. Cover with foil and bake for a further 40 minutes or until the chicken is cooked and the juice runs clear, and no pink meat remains.
• Finally add the tomatoes and cook for a further 10 minutes.
• Serve from the tray garnished with sprigs of fresh parsley.

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