2. Peel and smash garlic, add to dish. Wedge 1/2 lemon, squeeze out juice and add rinds to dish. Pour in 1 cup water and roast in the oven for 25 minutes, or until cooked through.
3. Trim carrots (reserve fronds if preferred). Wedge beetroots and roughly cut parsnips into similar-sized pieces. Toss on a lined oven tray with thyme leaves, 1 tbsp oil, 1/2 tbsp honey and 1 tbsp soy sauce. Roast in the oven for 20 minutes, or until cooked through.
4. Garnish chicken and vegetables with reserved carrot fronds. Serve with remaining lemon wedges and hummus for dipping.
The carrot fronds can be rinsed and served on top of the vegetables.
Moroccan spice mix 1 packet (40g)
garlic 4 cloves
Baby carrots 1 bunch
thyme 1/2 packet
Hummus 1 tub (200g)
From your pantry:
oil (for cooking + olive), pepper, soy sauce (or tamari), honey