Butternut squash, chicken and tarragon traybake

Method

1. Heat the oven to 200°C/ 180°C fan/gas 6. Whisk the olive oil and dijon mustard together in a small bowl.
2. Divide the remaining ingredients, apart from the lemon slices, between 2 roasting tins, then mix with the dressing and plenty of salt and pepper.
3. Divide the lemon slices between the tins, putting one on each chicken thigh. Cook in the oven for 1 hour or until tender and golden, turning the veg occasionally. Serve with hot buttered rice or steamed greens.