Chicken, lemon and olive traybake

There are some meals that are so simple, classic and tasty, they deserve a spot on every weekly glucose-steady menu.

Makes: 2 portions
Prep Time: 7 minutes
Cook Time: 35 mins

Ingredients

• 2 skin-on, bone-in chicken thighs
• 1 lemon, cut into wedges and pips removed
• 100g pitted mixed olives
• 1 red chilli, roughly chopped (optional)
• 100g broccolini, tough ends trimmed
• 2 tbsp olive oil
• salt and pepper
  
  

METHOD

1. Preheat the oven to 200°C/180°C fan. Place the chicken thighs, lemon wedges, olives and chopped red chilli (if using) in a roasting tin. Sprinkle the olive oil and some salt and pepper over the top, then roast in the oven for 30 minutes, until the chicken thighs are cooked through.
   
   
2. Remove the roasting tin from the oven and add the broccolini, then return it to the oven for a further 5 minutes, by which time the broccolini should have softened and charred a little. Divide the chicken and broccolini between two serving plates and serve.