850 g (1 3/4 lb) ready-prepared butternut squash wedges
300 g (10 oz) raw beetroot (unpeeled), washed and cut into thin wedges
4 tablespoons olive oil
6 unpeeled garlic cloves
about 12 thyme sprigs
salt and pepper
Open out each of the chicken thighs and season well with salt and pepper.
Put the butternut squash and beetroot in a large roasting tin and drizzle with the oil. Toss together with the garlic cloves and 8 of the thyme sprigs and season well. Put the remaining 4 thyme sprigs in the centre of each of the boned chicken thighs, roll up and secure with cocktail sticks.
Roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 20–25 minutes or until the chicken is golden and cooked through and the vegetables are tender; the beetroot should still have a little bite. Serve hot with crusty buttered bread, if liked.