Dinner recipe
Meat-led family traybake with chicken thighs, sweet potatoes, broccoli, peppers, yoghurt, lemon, and smoked paprika.
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Ingredients
large roasting tray, mixing bowl, small bowl, knife, chopping board, grater
Method
Heat the oven to 220C/200C fan. Cut the sweet potatoes into 2cm wedges, slice the peppers and red onion, cut the broccoli into florets, grate the garlic, chop the parsley, and zest and juice the lemon.
Toss the chicken with half the garlic, smoked paprika, oregano, black pepper, a pinch of salt, 1 tablespoon lemon juice, and 2 teaspoons of the olive oil.
Toss the sweet potatoes, peppers, and red onion on a large roasting tray with the remaining olive oil and a pinch of salt. Roast for 15 minutes until the edges start to colour.
Nestle the chicken among the vegetables and add the broccoli. Roast for 18 to 20 minutes until the chicken is piping hot and the sweet potatoes are soft when pierced.
Stir the Greek yoghurt with the remaining garlic, lemon zest, 1 tablespoon lemon juice, half the parsley, and a pinch of salt.
Scatter the traybake with the remaining parsley and serve with spoonfuls of lemon yoghurt, keeping the chicken and vegetables visibly separate on each plate.
