Ingredients:

• 600g chicken thighs (roughly 4-5)

• 1 small squash, chopped
• 1 large carrot, peeled & chopped
• 3 potatoes, peeled & chopped
• 1 small red onion, peeled & chopped
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp cumin
• 2 garlic cloves, crushed
• 1 sachet Bimuno Immunity
• 3 tbsp extra virgin olive oil
• Salt & pepper to taste
• Garnish: fresh parsley & green chilli

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Method

1. Layer veggies in a tray & cook for 10 mins in a preheated oven at 180 °C
2. Meanwhile, add chicken thighs to a bowl and coat with all remaining ingredients
3. Remove veggies from oven and place chicken directly on top to cook for 35 minutes
4. Garnish with fresh parsley & green chilli for hot and herby kick