Crispy Chicken and Roasted Vegetable Traybake

Shopping list

• 6 piece chicken thighs, bone-in, skin-on

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• 2 piece red bell pepper — cut into chunks

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• 1 piece yellow bell pepper — cut into chunks

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• 2 piece courgette — sliced into half-moons

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• 1 piece red onion — cut into wedges

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• 200 g cherry tomatoes

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• 3 tbsp olive oil

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• 3 clove garlic cloves — crushed

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• 1 tsp dried oregano

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• 1 tsp paprika

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• 1 tsp salt

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• 0.5 tsp black pepper — freshly ground

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Step by step

1. 1

   Preheat your oven to 200°C (180°C fan).

2. 2

   In a large bowl, toss the peppers, courgette, red onion and cherry tomatoes with half the olive oil, half the garlic, the oregano, paprika, salt and pepper.

3. 3

   Spread the vegetables across a large roasting tin in a single layer.

4. 4

   Rub the chicken thighs with the remaining olive oil and garlic, and season generously with salt and pepper.

5. 5

   Nestle the chicken thighs skin-side up among the vegetables.

6. 6

   Roast for 40– 45 minutes, until the chicken skin is golden and crisp and the juices run clear when pierced.

7. 7

   Let rest for 5 minutes before serving straight from the tin.