Tapenade chicken traybake

Step by Step

Step 1

Preheat the oven to 200°C, gas mark 6. Put the potatoes, peppers and red onion in a large bowl with the oil; season and toss to coat. Spread the veg out on a large baking tray (or 2 smaller ones) and roast for 20 minutes.

Step 2

Meanwhile, put the chicken thigh fillets in the same bowl and toss with 2 tbsp tapenade; season. After 20 minutes, arrange the chicken and lemon slices on top of the veg (discard any remaining marinade). Roast everything for a further 25 minutes or until the chicken is cooked through, the juices run clear and no pink meat remains. In a small bowl, mix together the remaining 2 tbsp tapenade and the lemon juice. To serve, scatter the rocket over the chicken and vegetables, then spoon over the lemony tapenade sauce.