Easy lemon and herb chicken

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the carrots and chicken thighs in a bowl, toss them with the olive oil, honey, lemon zest and juice, then season with a generous pinch of salt and pepper. Transfer to a large baking tray, spread out in a single layer and roast for 20 minutes. 
2. After 20 minutes, add the red onions, garlic and wine to the tray, then cook for a further 20 minutes, basting the chicken with the juices and turning the vegetables occasionally. Add the lemon slices and herbs for the final 10 minutes. Check that the chicken is cooked throughout (the fibres should be set and clearly visible with no gelatinous patches) and the vegetables are tender. Serve with a crisp green salad.