This easy, healthy chicken traybake needs just 10 minutes prep, then you can pop in the oven and let the flavours of lime, garlic, paprika and thyme come together
Prep:10 mins
Serves 2
2 red onions (320g), sliced across into rings1 large red pepper, deseeded and chopped into 3cm pieces300g potatoes, peeled and cut into 3cm chunks2 tbsp rapeseed oil4 bone-in chicken thighs, skin and any fat removed1 lime, zested and juiced3 large garlic cloves, finely grated1 tsp smoked paprika1 tsp thyme leaves2 tsp vegetable bouillon powder200g long stem broccoli, stem cut into lengths if very thick
STEP 1Heat 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.STEP 2As 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.
