Ingredients:

  • 1 cup (140g) Raw Cashews (unsalted, unroasted) — Must be soaked for 30 min minimum.
  • 2 cloves Garlic, peeled
  • ½ cup (120ml) Cold Water or Low-Sodium Chicken Stock (GF)
  • 2 Tbsp (30ml) Fresh Lemon Juice
  • 1 Tbsp (15g) Nutritional Yeast
  • ½ tsp (2.5g) Sea Salt
  • Pinch of Black Pepper
  • 5 lb (680g) Boneless, skinless Chicken Thighs, trimmed and cut into 1.5-inch pieces
  • 5 lb (680g) Mixed Root Vegetables (e.g., small potatoes, carrots, parsnips), cut into 1-inch chunks
  • 4 Tbsp (60ml) Extra Virgin Olive Oil, divided
  • 1 large Lemon, zested and sliced
  • 1 Tbsp (15ml) Fresh Rosemary, finely chopped
  • 1 Tbsp (15ml) Fresh Thyme leaves
  • 1 tsp (5g) Smoked Paprika
  • 1 tsp (5g) Sea Salt (or to taste)
  • ½ tsp (2.5g) Black Pepper

Instructions:

  1. Soak the Cashews: Place raw cashews in a bowl and cover with boiling water. Allow to soak for at least 30 minutes. Drain and rinse thoroughly. Preheat oven to 400°F (200°C).
  2. Preheat and Prep Veg: In a large bowl, toss the root vegetables with 2 tablespoons of the olive oil, half of the salt, pepper, and herbs. Spread them evenly onto the prepared baking sheet.
  3. Season the Chicken and Assemble: Toss the chicken thigh pieces with the remaining 2 tablespoons of olive oil, the remaining herbs, paprika, lemon zest, and the rest of the salt and pepper. Arrange the seasoned chicken pieces amongst the vegetables on the baking sheet. Place the lemon slices on top of the chicken pieces, ensuring the tray is not overcrowded.
  4. Roast and Toss: Place the tray bake into the preheated oven and roast for 25 minutes. After 25 minutes, gently turn the vegetables and chicken pieces. Return the tray to the oven and cook for another 15–20 minutes, until the chicken is cooked through and vegetables are tender.
  5. Blend the Sauce: While the chicken finishes roasting, combine the drained cashews, garlic, water/stock, lemon juice, nutritional yeast, salt, and pepper in a high-speed blender. Blend on high speed, scraping down the sides as needed, until the mixture is completely smooth and creamy (1–3 minutes). Adjust consistency with small amounts of liquid if needed.
  6. Serve: Remove the tray bake from the oven and let the chicken rest for 5 minutes. Serve generous portions of the chicken and vegetables, drizzling the warm cashew-garlic sauce liberally over the top.