These moist, delicious chicken thighs with perfectly roasted veg makes a great dinner that you can prep the night before
Place the chicken in a bowl with 3tbsp olive oil, 1tsp salt, pepper, chicken seasoning and star anise. Grate in the garlic and ginger, then. Add turmeric, cumin and coconut milk, then mix well, cover and leave to marinate for at least 3 hours, preferably overnight
Preheat your oven to 200ºC. Peel and chop the carrots, potatoes and onion and add to a roasting tray. Coat with 1tbsp olive oil, ½tsp salt and pepper
Hang the chicken on a wire rack, meat side down and cover the bony ends with tinfoil to keep them in place. Place carefully in an oven with the vegetables and bake for 30-35 minutes. Serve and enjoy!