Recipe & image taken from http://www.slimmingeats.com
Extra Easy – 2 syns per serving
4 chicken thighs (skin and visible fat removed)
2 carrots, chopped into large batons.
half a small butternut squash, chopped into chunks
1 small red onion, chopped
1 tablespoon of ketchup (1 syn)
1 tablespoon of maple syrup (2 syns)
1 tablespoon of worcestershire sauce
2 teaspoons of wholegrain mustard (1 syns)
60ml of chicken stock
fresh chopped Italian Parsley
Preheat oven to 200c of 400f
In a bowl mix together the ketchup, maple syrup, mustard, worcestershire sauce and stock.
Place the chicken thighs, carrot, butternut squash, carrot, onion and garlic in a oven proof dish.
Pour the marinade over the top, spray with some Pam or Frylight spray and bake in the oven until chicken is cooked through and golden and vegetables are tender. (approx 45 mins)
Serve topped with fresh chopped Italian Parsley