Step 1

Preheat oven to 180°C. Combine almond, butter, rosemary and lemon rind in a bowl. Season. Run your fingers under the skin of the chicken thighs to loosen and create pockets. Spoon one-quarter of the almond mixture into each pocket. Use toothpicks to secure.

Step 2

Heat half the oil in a roasting pan over medium heat. Cook the chicken for 3-4 minutes each side or until browned. Arrange the potatoes, parsnip, carrots and garlic around the chicken and drizzle over the remaining oil. Season. Roast for 50-60 minutes or until chicken is cooked through, and the vegetables are tender.