Lemony Roast Chicken

410 CALS, SERVES 2 2 tsp extra virgin olive oil

4 small chicken thighs (about 470g), unskinned

1 medium red onion, cut into thin wedges

1 medium red pepper, deseeded and cut into 3cm chunks

1 medium yellow pepper, deseeded and cut into 3cm chunks

1 medium courgette, halved lengthways and cut into 2cm slices

2 vines of cherry tomatoes, each with roughly 7 tomatoes

Juice of ½ lemon 1 Preheat the oven to 200c/190c fan/gas 6. Brush a baking tray or roasting tin with a little of the oil and place the chicken thighs, skin-side up, onto it. Season with salt and pepper. Roast for 10 minutes.

2 Put the onion, peppers and courgette in a bowl and toss with the remaining oil. Season with pepper. Take the tray out of the oven and scatter the vegetables around the chicken. Roast for 20 minutes.

3 Take the tray out of the oven once more and add the tomatoes. Squeeze the juice of the lemon over the chicken and vegetables. Return to the oven for a further 10-15 minutes or until the vegetables are tender and lightly charred and the chicken is cooked .

4 Serve the chicken and vegetables with the lemony cooking juices spooned over.