This honey and chilli chicken traybake combines sweet local honey, roasted vegetables and the warming heat of Scotch bonnet chilli salt. Prepare the ingredients and tip into a roasting tray for a quick yet delicious meal. Serve with bread and butter or a cooling cucumber and yoghurt dip.

Ready in: 1 hour

Serves: 4

Ingredients

4 chicken thighs
3 tsp Scotch bonnet chilli salt
2 tbsp olive oil
1 tbsp runny honey
2 cloves garlic, crushed
Juice of ½ lemon
2 carrots, cut into batons
1 red onion, cut into wedges
1 courgette, sliced
200g baby potatoes, halved
Fresh parsley and extra honey, to garnish

Method

1. Preheat the oven to 200C.

2. First, prepare the marinade for the chicken. In a bowl, mix the honey, garlic and lemon juice with 1 tbsp olive oil and 2 tsp chilli salt. When combined, rub all over the chicken thighs until covered the set aside.

3. Next, prepare the vegetables. Toss the potatoes, carrot, onion and courgette with the remaining olive oil and another teaspoon of chilli salt.

4. Tip the vegetables into a large roasting tray then place the marinaded chicken on top.

5. Cook in the oven for 40-45 minutes. The chicken should be cooked through and the vegetables tender.

6. Sprinkle the cooked traybake with fresh parsley and another light drizzle of honey if you prefer a sweeter finish. Serve with some bread and butter or a cucumber and yoghurt dip.