One Pan Chicken Tray Bake

INGREDIENTS

• 2 Packs Simply Better Irish Corn Fed Chicken Thighs (skin on/bone in)
• 500g Simply Better Irish Charlotte Baby Potatoes, cut into ½cm slices
• 1 Simply Better Spanish Sweet Lamuyo Pepper, roughly diced
• 200g Simply Better Irish Tomistar Tomatoes, halved

For the Marinade

• 1 Tsp Simply Better Achill Island Sea Salt
• 3 Tsp Simply Better Sweet Paprika
• 3 Tsp Simply Better Greek Oregano
• 1 Tsp Simply Better Expertly Blended Lemon Harissa
• 2 Tbsp Simply Better Toscano IGP Extra Virgin Olive Oil
• 2 Tsp Simply Better Limited Edition Hot Honey
• 3 Tsp Simply Better Organic Grade A Canadian Maple Syrup
• 1 Simply Better Red Chilli, finely diced
• Zest & Juice of 1 Lime

To Serve

• Simply Better Handmade Roasted Garlic Aioli
• Fresh Basil Leaves

METHOD

1. Place all the ingredients for the marinade in a casserole dish. Make a few incisions on each chicken thigh, pour over the marinade, massage well so that all the chicken is coated, cover and chill for at least 1 hour or up to 24 hours
2. Preheat the oven to 200°C Fan (400°F/Gas Mark 6). Remove the chicken from the marinade and set aside, add the sliced potatoes to the casserole dish to mix with any remaining marinade. Place the potatoes onto the baking tray and arrange the chicken on top, skin side up. Roast for 20 minutes until chicken is browned.
3. Remove the baking tray from the oven and add in the peppers and tomatoes, basting everything with the juices from the tray. Roast for a further 20-25 minutes. Serve with dollops of garlic aioli and fresh basil.