For those of us feeling a little overwhelmed and fatigued right now, putting a lot of effort into cooking is probably the last thing on our minds. So U:ME speciality oils ambassadors Billy and Jack have put together some simple, joyful and quick dinner recipes to make it that bit easier.

UME is the first range of oils to give specific usage guidance on pack – for example, if you want to cook a stir fry or bake, you would pick up the coconut oil blend.

Preparation Time: 20min
Cooking Time: 35min + resting
Serves: 4

1. Finely slice the lemon (removing the seeds), shallots and garlic and place in a large bowl. Add the chicken thighs, oregano, U:ME oil and salt and pepper and toss well, until everything is covered in the oil.
2. Transfer to a baking tray and roast at 190C fan for 25min or until the chicken thigh skin is beginning to crisp up.
3. Whilst the chicken is cooking, tear up the bread into pieces around 3cm wide. After 25min add the bread to the roasting tray and give it a good stir to ensure the bread soaks up some of the liquid. Turn the oven up to 200C fan and cook for 10min.
4. Once cooked, remove the chicken thighs from the tray and rest for 10min.
5. To make the avocado Caesar sauce, place all of the ingredients in a blender and pulse until everything has combined and the sauce is a thick, pouring consistency.
6. To serve, cut the cos lettuce into strips around 5cm wide, place into a bowl and toss with the avocado Caesar sauce. Slice the chicken thighs and assemble your salad with the roasted lemons and crispy croutons on the top. Finish with a dusting of grated Parmesan.