Method

  1. Preheat oven to 190C.
  2. Marinade the pheasant thighs in the olive oil, half the lemon juice, coarse black pepper and garlic for 15mins.
  3. While marinating, mix together in a bowl the red onion, butternut squash, red peppers, remaining lemon juice, garlic and thyme with the olive oil and season with salt & pepper.
  4. Put the vegetables into a large baking tray and put the marinated pheasant thighs on top.
  5. Place in oven and cook for 20mins, then add the asparagus, cherry tomatoes and cook for a further 8 mins.
  6. Remove from oven, mix in the peas and sprinkle over the chopped mint.
  7. Leave to rest for 2 mins and serve.