Roast chicken traybake

Get on with other things while you leave this all-in-one supper to cook in the oven. Onions as well as other members of the allium family, like leeks, are fantastic, not just for packing in flavour, but also gutfriendly fibres that aid digestion by promoting the growth of beneficial gut bacteria.

SERVES 2 PREP 10 mins COOK 1 hr 5 mins EASY

2 red onions (320g), sliced into rings 1 large red pepper, deseeded and chopped into 3cm pieces 300g potatoes, peeled and cut into 3cm chunks

2 tbsp rapeseed oil

4 bone-in chicken thighs, skin and any fat removed

1 lime, zested and juiced

3 large garlic cloves, finely grated 1 tsp smoked paprika

1 tsp thyme leaves

2 tsp vegetable bouillon powder 200g long stem broccoli, stem cut into lengths if very thick

1 Heat 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.

2 As 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.

GOOD TO KNOW healthy • folate • fibre • vit c • 3 of 5-a-day

PER SERVING 483 kcals • fat 22g • saturates 4g • carbs 34g • sugars 16g • fibre 11g • protein 31g • salt 0.6g