Roasted lemon and thyme chicken

Ingredients (serves 4): 4 large chicken thigh fillets, trimmed 6 fresh thyme sprigs 2 teaspoons lemon rind, finely grated ¼ cup lemon juice 1 tablespoon olive oil 2 carrots, sliced 200g brussels sprouts, trimmed and halved 400g cauliflower, cut into florets   Method: Preheat oven to 200°C/180°C fan-forced. Place chicken thigh fillets in a roasting pan.…