Preheat your oven to 250C (480F). Chop broccoli into bite sized little trees and finely slice broccoli stems. Slice each chicken thigh into 4 strips.

Place broccoli and chicken in a roasting pan and drizzle with a little oil.

Pop in the oven and cook for 10 minutes.

Meanwhile, combine lemon, mayo and grated parmesan in a medium bowl to make the dressing. Taste and season with salt and pepper.

After the 10 minutes, stir the chicken and brocc to move the outside pieces into the middle so everything cooks a bit more evenly.

Roast for another 5 – 10 minutes or until chicken is cooked through and broccoli is tender.

Toss hot chicken and veg in the dressing. Divide between two plates and serve with extra shaved parmesan on top.