Lemon Herb Chicken Traybake

• 4 chicken thighs, bone-in
• 2 courgettes
• 1 red onion
• 1 red pepper
• 1 lemon
• 3 garlic cloves
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary

1. 1

   Preheat oven to 200°C fan (220°C standard). Cut the courgettes into thick half-moons, slice the red onion into wedges, and cut the pepper into chunks. Halve the lemon. Smash the garlic cloves with the flat of a knife.

2. 2

   Spread all the vegetables on a large roasting tray. Drizzle with olive oil, season with salt, pepper, thyme, and rosemary. Toss to coat.

3. 3

   Nestle the chicken thighs skin-side up among the veg. Drizzle a little more oil over the chicken skin and season well.

4. 4

   Squeeze one lemon half over everything. Tuck the squeezed half and the other lemon half into the tray.

5. 5

   Roast for 38–45 min until the chicken skin is golden and crispy and the juices run clear when the thickest part is pierced. Vegetables should be tender and caramelised at the edges.

6. 6

   Rest 5 min before serving. Squeeze the roasted lemon over the finished dish.