Step 1

Pre-heat the oven 180°C / 350°F (fan-forced).

Step 2

Start by processing the cashews into a fine powder in a food processor or high speed blender. Add the stock, lemon juice, mustard, nutritional yeast (if including) and a good pinch of salt (only if your broth or stock is unsalted). Blend until smooth and creamy (like a thickish cream). Taste and adjust the seasoning as required.

Step 3

Prep the vegetables and throw into an oven proof pan or baking dish with the 1 tsp of the thyme and seasoning. Toss in the creamy sauce then nestle the chicken in between the veggies and sauce.

Step 4

Drizzle a little olive oil over each thigh and sprinkle over the remaining ½ teaspoon thyme and a pinch of sea salt.

Step 5

Bake at 180°C / 350°F (fan-forced) for 20 minutes then turn up the heat to 200°C/395°F (fan-forced) and bake another 10-20 minutes (depending how large your chicken pieces are) or until the chicken is cooked through.

Step 6

With parsley (or basil would be nice too).

Step 7

For a larger appetite you might like to also roast some potatoes or sweet potato.

Step 8

With a leafy side salad.

Step 9

Re-heat in a low oven until just hot.

Step 10

Store in an airtight container in the fridge or freezer.