Roast chicken traybake

• red onions↗2

  (320g), sliced across into rings

• large red pepper↗1

  deseeded and chopped into 3cm pieces

• potatoes↗300g g

  peeled and cut into 3cm chunks

• rapeseed oil↗2 tbsp tbsp
• bone-in chicken thighs↗4

  skin and any fat removed

• lime↗1

  zested and juiced

• large garlic cloves↗3

  finely grated

• smoked paprika↗1 tsp tsp
• thyme leaves↗1 tsp tsp
• vegetable bouillon powder↗2 tsp tsp
• long stem broccoli↗200g g

  stem cut into lengths if very thick

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Put the onion, pepper, potatoes and oil in a non-stick roasting tin and toss everything together. Roast for 15 mins while you rub the chicken with the lime zest, garlic, paprika and thyme. Take the veg from the oven, stir, then snuggle the chicken thighs among the veg, covering them with some of the onions so they don’t dry out as it roasts for 40 mins.

2. 2

   As you approach the end of the cooking time, mix 200ml boiling water with the bouillon powder. Take the roasting tin from the oven, add the broccoli to the tin, and pour over the hot stock followed by the lime juice, then quickly cover with the foil and put back in the oven for 10 more mins until the broccoli is just tender.