RECIPE OF THE DAY

Spicy chicken traybake

SERVES 4

Take the stress out of dinner times with an easy chicken traybake recipe that’s totally fuss-free. Coat sweet potatoes and onions with spicy BBQ seasoning, load onto a tray with chicken thighs and bake until slightly charred and crisp. Whip up a quick garlic and lemon yogurt dressing and finish with a sprinkle of coriander and lemon for a winning gluten-free dinner idea.

WHAT YOU’LL NEED

3 sweet potatoes, scrubbed and cut into wedges

3 red onions, quartered

750g pack chicken thighs

1 tbsp olive oil

1½ tbsp Texan BBQ inspired seasoning

½ x 350g pack broccoli, stem diced, head cut into small florets

100g low-fat natural yogurt

1 garlic clove, crushed

1 lemon, ½ zested and juiced, ½ cut into wedges

15g fresh coriander, roughly chopped

METHOD

Preheat the oven to gas 6, 200°C, fan 180°C.

Put the sweet potatoes and onions in a large roasting tin and nestle the chicken thighs among them. Drizzle with the oil, season lightly, sprinkle over the BBQ seasoning and toss to coat.

Bake for 50 minutes, tossing the veg and chicken and adding the broccoli halfway through, until the vegetables are slightly charred and the chicken is crisp and cooked through.

Meanwhile, mix the yogurt with the garlic, lemon zest and juice in a small bowl; season lightly.

Divide the chicken and vegetables between four plates, drizzle with the lemony yogurt dressing and scatter over the coriander.

Serve with the lemon wedges to squeeze over. Find more recipes at www.realfood.tesco.com/recipes