Roast chicken traybake

🥘 Ingredients

• red onions 2
• large red pepper 1
• potatoes 300 g
• rapeseed oil 2 tbsp
• bone-in chicken thighs 4
• lime zest 1
• garlic 3 cloves
• smoked paprika 1 tsp
• thyme 1 tsp
• bouillon powder 2 tsp
• boiling water 200 ml
• long stem broccoli 200 g
• lime juice 1

1. 1

   Heat the oven to 200C/180C fan/gas 6.
2. 2

   Slice the red onions across into rings. Deseed and chop the large red pepper into 3cm pieces. Peel the potatoes and cut into 3cm chunks.
3. 3

   Place the sliced onions, pepper, and potatoes into a non-stick roasting tin and drizzle with rapeseed oil . Toss everything together.
4. 4

   Roast the vegetables for 15 minutes .
5. 5

   While the vegetables are roasting, rub the bone-in chicken thighs with the lime zest , garlic , smoked paprika , and thyme .
6. 6

   Stir the roasted vegetables, then snuggle the rubbed chicken thighs among the vegetables, covering them with some of the onions to prevent drying out. Allow the chicken to roast for an additional 40 minutes .
7. 7

   As the chicken cooks, prepare the vegetable bouillon powder by mixing it with boiling water .
8. 8

   Near the end of the chicken cooking time, take the roasting tin from the oven. Add the long stem broccoli (stems cut into lengths if very thick) to the tin and pour the prepared hot stock over the vegetables. Drizzle the lime juice , then quickly cover with foil and return to the oven for an additional 10 minutes until the broccoli is just tender.