Neven Maguire's Thai Yellow Chicken & New Potato Traybake

INGREDIENTS

• 2 Packs Simply Better Irish Corn Fed Chicken Thighs
• 2 Tbsp. Simply Better Irish Cold Pressed Rapeseed Oil
• 1 Tbsp. Simply Better Thai Yellow Curry Paste
• 150ml Simply Better Irish Made Wexford Natural Yoghurt
• 1kg Pack of Baby Potatoes, sliced in half
• 1 Pack Simply Better Irish Tomistar Tomatoes, roughly chopped
• 1 Red Onion, finely chopped
• 1 Packet Fresh Coriander, roughly chopped
• Simply Better Oriel Sea Salt and Freshly Ground Black Pepper
• Zest of 1 Lime

METHOD

1. Trim the excess skin from the chicken thighs and set aside. In a bowl, combine 1 Tbsp. of the oil, the curry paste and 2 Tbsp. of the yoghurt then add the chicken thighs and toss together until coated. Leave to marinate for at least 30 minutes or overnight is perfect covered with cling film.
2. Preheat the oven to 180°C (350°F/Gas Mark 4). Put the potatoes in a large roasting tin and toss with the rest of the oil, then season generously. Tuck in the marinated chicken and roast for 45-50 minutes until the chicken and potatoes are cooked through and golden brown.
3. Remove the tray bake from the oven and scatter over the tomatoes, red onion and coriander. Season to taste and drizzle over the rest of the yoghurt and grate over some fresh lime zest to serve.