Chicken Traybake

Chicken Traybake

Serves 4

Ingredients
400g sweet potatoes, peeled and chopped
400g carrots, peeled and chopped
400g courgettes, chopped
300g broccoli, chopped
1 tbsp olive oil
1 large red onion, cut into 8 wedges
3 garlic cloves
8 chicken thighs, legs or breasts
1 lemon, quartered
1 tbsp paprika
handful fresh thyme sprigs
handful fresh coriander, finely chopped
Salt and freshly ground black pepper
4 tbsp low-fat natural yoghurt, to serve

Method
1. Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potatoes and carrots in a roasting tray, drizzle over the oil and season well with salt and pepper. Roast for 10 minutes.
2. Add the red onion, courgette and garlic and toss well. Roast for another 10 minutes.
3. Put the chicken and lemon quarters in the roasting tray in a single layer. Add the broccoli and sprinkle everything with the paprika and thyme. Roast for a further 15 – 20 minutes, or until the chicken is cooked through. Stir through the coriander.
4. To serve, divide between four plates, each with a slice of roast lemon for squeezing over and a tablespoon of yoghurt.