Chicken & Vegetable Tray Bake

Ingredients

• 600g Baby potatoes, halved
• 3 Carrots, cut into 2cm chunks
• 1 Red onion, cut into wedges
• 800g Chicken thigh fillets
• 1 head Broccoli, cut into florets
• 3 tbsp Olive oil
• 2 tsp Smoked paprika
• 3 cloves Garlic, crushed
• 1 Lemon, zested and juiced
• Salt and black pepper

You’ll need: Large baking tray

Method

1. 1

   Heat the oven to 220°C (200°C fan). Toss the potatoes, carrots and onion on a large tray with 1 tbsp oil, salt and pepper. Roast for 15 minutes.

2. 2

   Mix 1 tbsp oil with the paprika, garlic, lemon zest and half the juice. Toss the chicken in the mixture until coated.

3. 3

   Push the vegetables aside and add the chicken in a single layer (use two trays if crowded). Roast for 15 minutes.

4. 4

   Toss the broccoli with the remaining oil and scatter it over the tray. Roast for 10–12 minutes more, until the potatoes are tender and the thickest piece of chicken is cooked through, white all the way with no pink (75°C on a thermometer).

5. 5

   Squeeze over the remaining lemon juice and rest for 3 minutes before serving.