PIRI-PIRI CHICKEN WITH SMASHED SWEET POTATOES & BROCCOLI

With half term just around the corner, this week I’m bringing you some easy family meal ideas to help you get dinner on the table in no time.

One-tray dinners are my favourite way to feed the family when I’m having a busy week; throw a handful of tasty ingredients in a tray, whack it in the oven for 30 mins or so and you’ve got a hot, homemade dinner with zero stress.

These recipes are also perfect for kids who want to lend a hand in the kitchen as there are no hot pans to watch.

So why not take a week off and let the kids take the reins.

Serve up an easy one-pan traybake of piri-piri chicken with sweet potatoes and broccoli. As well as being simple to make, it delivers three of your five-a-day

3 large sweet potatoes (about 900g), peeled and cut into large chunks Oil for drizzling 6-8 chicken thighs, skin left on 2 red onions, cut into wedges 25g sachet piri-piri spice mix (or an optional mild version)

300g long-stem broccoli

Heat the oven to 180C/160C fan/gas 4. Toss the sweet potatoes with a generous drizzle of oil and some seasoning, and tip into a very large roasting tin. Push the potatoes to one end of the tin, then, in the other end, toss the chicken with the onions, spice mix, a drizzle of oil and some seasoning. Roast for 40 mins, stirring everything halfway through. Add the broccoli to the tin, drizzle with a little oil and season, then roast for 10-15 mins more.

Remove the chicken, onions and broccoli from the tin. Roughly mash the potatoes using a fork, making sure you incorporate all the chicken juices and spices from the pan. Spread the mash over the base of the tin, then top with the broccoli, chicken and onions and serve from the tin in the middle of the table.