Romesco-style Chicken Traybake

We’ve used all the flavours of Spanish Romesco, which is typically a smooth sauce, to create this delicious traybake.

Hands-on time 20min. Cooking time about 1hr. Serves 4

• 2tbsp olive oil • 600g baby new potatoes, halved • 4 medium skin-on chicken breasts • 1tbsp plain flour • 1tbsp smoked sweet paprika • 2½tbsp sherry vinegar • 2 garlic cloves, crushed • 1tbsp runny honey • 150g roasted peppers from a jar (about 3), roughly chopped • 25g flaked almonds • Large handful parsley, roughly chopped

1 Preheat oven to 200°C (180°C) mark 6. In a large bowl, mix 1tbsp of the oil, potatoes and some seasoning to coat. Empty into a large ovenproof serving dish and roast for 15min.

2 Meanwhile, cut a few slits into the top of each chicken breast, then put into the empty bowl with remaining 1tbsp oil, flour, ½tbsp paprika and some seasoning. Mix to coat. Add chicken to potatoes, skin-side up. Roast for 30min.

3 In a small bowl, mix remaining ½tbsp paprika, vinegar, garlic, honey and some seasoning. Add peppers to the roasting tin, drizzle over vinegar sauce and scatter over almonds. Return to the oven for 10-15min, until chicken is cooked through and potatoes are golden and tender. Sprinkle over parsley and serve with bread to mop up the juices, if you like.

PER SERVING 459cals, 50g protein, 14g fat (2g saturates), 33g carbs (6g total sugars), 4g fibre