Jerk chicken & pineapple traybake

Serves 4 Prep 20 mins Cook 1 hr

6 chicken thighs, skin-on and bone-in 90g jerk paste

3 limes, 1 zested and juiced, 2 cut

into wedges to serve

1 pineapple, peeled, cored and

chopped into chunks

2 sweet potatoes, chopped into chunks 1 red pepper, deseeded and sliced

300g wholegrain rice

400g can black beans

1 tbsp coconut oil a few thyme sprigs, leaves picked 3 Little Gem lettuces, sliced 1 Heat the oven to 180C/160C fan/gas 4.

Cut the chicken thighs in half lengthways down one side of the bone, then put in a large roasting tin. Mix the jerk paste with the lime zest and juice and pour over the chicken. Tuck the pineapple pieces, sweet potatoes and peppers in and around the chicken. Season, cover and roast for 30 mins.

2 Turn up the oven to 220C/200C fan/gas 7, baste the chicken and stir the fruit and veg into the cooking juices. Return to the oven, uncovered, for 20-25 mins.

3 Meanwhile, cook the rice following pack instructions, then stir in the black beans, coconut oil, thyme leaves and some seasoning. Cook for 2-3 mins more to warm the beans through and melt the coconut oil. Serve three pieces of chicken per person with the roasted fruit and vegetables, with the rice mixture and lettuce on the side.

PER SERVING 617 kcals, fat 18g, saturates 4g,

carbs 77g, sugars 18g, fibre 9g, protein 32g, salt 4g

Tip You can cook this dish with other cuts of chicken, but bone-in thighs have

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