Thai red curry chicken traybake

• baby potatoes↗300g g

  halved or cut into three if large

• mixed vegetable pack↗200g g

  (ours contained baby corn, long-stem broccoli and red peppers)

• chicken thighs↗4

  bone in and skin on

• vegetable oil↗2 tbsp tbsp
• Thai red curry paste↗3 tbsp tbsp
• lime↗1

  zested and juiced

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C/gas 6. Line a large roasting tray with baking paper. Scatter the potatoes and mixed vegetables onto the tray, then put the chicken thighs on top.

2. 2

   In a small jug, whisk together the vegetable oil and curry paste with the lime zest and juice. Season lightly with salt and pepper, then pour this over the chicken and vegetables, massaging well into the chicken, including under the skin.

3. 3

   Cover the tray tightly with foil and roast for 35 mins. Remove the foil, baste with the cooking juices and turn the grill to high. Finish under the grill for 5-10 mins, until the chicken is lightly charred and has crisp golden skin.