Neven Maguire's Lemon & Balsamic Glazed Chicken Tray Bake 

INGREDIENTS

• 2 Tbsp. Simply Better Cold Pressed Irish Rapeseed Oil
• 8 Simply Better Irish Corn Fed Chicken Thighs
• 25g Butter
• 500g Baby Potatoes, cut into halves or quarters
• 1 Tbsp. Fresh Parsley, chopped
• Sea Salt
• Freshly Ground Black Pepper
• 1 Large Courgette, sliced thickly
• 1 Red Onion, sliced into chunks
• 1 Punnet of Cherry Tomatoes
• 1 Red Pepper, sliced

For The Dressing:

• 2 Tbsp. Simply Better Balsamic Vinegar of Modena
• 2 Tsp Simply Better Organic Cajun Spice Seasoning
• 2 Tbsp. Simply Better Orange Blossom Honey
• Zest of 1 Lemon
• 2 Tbsp. of Lemon Juice
• 1 Tsp Fresh Thyme Leaves

METHOD

1. Preheat the oven to 180°C (350°F/Gas Mark 4).
2. To make the dressing, mix all of the ingredients in a small bowl and stir well to combine.
3. Heat the rapeseed oil and the butter in a non-stick frying pan over a medium heat. Season the skin of the chicken with salt and pepper before placing skin side down on the pan. Season the flesh side of the chicken and allow to cook for 2-3 minutes skin side down to achieve a good colour. Don’t be tempted to turn the chicken too soon. After 2-3 minutes, turn over the chicken and cook for another 2-3 minutes until the chicken is sealed.
4. Place the potatoes into a roasting dish or large baking tray along with the courgette, red onion and pepper. Carefully transfer the chicken thighs to the dish or tray and nestle them among the potatoes and vegetables. Pour over the dressing.
5. Transfer to the preheated oven and cook for 20 minutes. Then remove the tray from the oven and add the cherry tomatoes. Return the tray to the oven for a further 10 minutes until the chicken is cooked through. Once cooked, sprinkle over the chopped parsley and serve straight to the table.