Thai chicken traybake

Serves: 2

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Prep Time: 10

Cook Time: 35

• 4 x 60g/2¼oz skinless, boneless chicken thighs
• 1 red onion, quartered
• 1 red (bell) pepper, deseeded and cut into chunks
• 1 yellow (bell) pepper, deseeded and cut into chunks
• 150g/5½oz sweet potato, peeled and cut into wedges
• Spray olive oil
• Freshly ground black pepper
• Few fresh coriander sprigs, chopped

FOR THAI PASTE

• 2.5cm/1in piece of fresh root ginger, peeled and chopped
• 2 garlic cloves, peeled
• 1 lemongrass stalk, peeled and chopped
• 1 red chilli, deseeded and diced
• Grated zest and juice of 1 lime
• 15g/½oz fresh coriander, chopped

Method

1. Preheat the oven to 200°C/400°F/Gas mark 6.
2. Blitz all the Thai paste ingredients together in a blender until you have a smooth paste. Rub this into the chicken thighs.
3. Arrange the chicken thighs, onion, peppers and sweet potato in an ovenproof dish or roasting pan. Spray lightly with oil and grind some pepper over the top. Bake in the oven for 35 minutes, turning the chicken and vegetables in the pan juices once or twice. Remove from the oven when the chicken is cooked right through and the vegetables are tender.

4. Divide the chicken and the vegetables between two serving plates and serve immediately with a sprinkling of chopped coriander.

    

   Recipe by Heather Thomas, author of 'Quick & Easy Low Calorie Cookbook' (£14.99, Pavilion Books).

    

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