200g baby carrots, trimmed, halved on the diagonal if large
1 tbsp olive oil
1 tsp balsamic vinegar
zest 1 lemon
8 radishes, halved or quartered if large
Serves - 2
Heat oven to 220C/fan 200C/ gas 7. Season the chicken generously with salt and pepper, then stuff each with a thyme and a lemon slice.
Sit the chicken in a shallow roasting dish. Smother generously with lactose free butter, then season the skin with sea salt and black pepper. Roast in the oven for about 40 mins.
While the chicken is roasting, prepare the accompaniments. For the spring vegetables, bring a large pan of salted water to the boil and have a bowl of iced water at the ready.
In batches, boil all the veg (except the radishes), then transfer to the iced water. The zucchini will take 3 mins, the carrots and leeks 2 mins. Drain the vegetables, then lay them on kitchen paper to dry.
Heat a drizzle of olive oil in another frying pan, then stir-fry the vegetables until just starting to colour.
Add the vinegar, lemon zest and a little seasoning. Turn off the heat, toss through the radishes, then drizzle with a little more oil.
Check if the chicken thighs are cooked by inserting a skewer or small knife between the leg and the breast; if the juices are pink, give the bird an extra 5-10 minutes in the oven.
Once ready, remove the chicken thighs from the dish and leave to rest, upside down, for 10 mins (this keeps the breasts from drying out).
To make a simple gravy, remove the lemon from the thighs, squeeze into the juices in the roasting dish, then whisk together.
Strain the lemony juices into a jug. Pour over the lemony sauce and serve straight away.