1 540 ml (19 oz) can chickpeas, drained and rinsed
1 zucchini, sliced thinly
1 onion, sliced thinly
2 purple yams, sliced thinly (around 2 cups)
1 small butternut squash, julienned (around 2 cups)
1 meyer lemon, sliced thinly (or an orange for a more sweet, subtle flavour)
1 small bunch fresh tarragon (or thyme or savory are similar)
1 cup chicken or vegetable broth
2 tablespoons olive oil
Sea salt and freshly cracked black pepper
DIRECTIONS:
Preheat oven to 400°. Lay the chicken in a large pot and place the herbs, vegetables and chickpeas around. Drizzle with the olive oil and broth then sprinkle with salt and pepper. Over with a lid or foil and bake for 40 minutes, remove the cover and bake for 20 more minutes.
Recipe by Love from the Land at https://www.lovefromtheland.com/lemon-savory-chicken/