Spiced lemon chicken and cabbage traybake

A delicious, straightforward supper, this one-tray recipe can be easily put together. Just up the chilli if you like things a bit spicier.

Ingredients

Serves: 4

Ready in: 45 mins, plus marinating

• 1 lemon, 1/2 juiced and 1/2 sliced
• 3 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp crushed dried chilli
• 750g pack Co-op Chicken Thigs (skin on bone in)
• 1/2 head savoy cabbage
• 1 red onion, cut into wedges
• Small handful parsley, chopped (optional)
• Steamed rice or new potatoes, to serve

Method

1. Make the chicken marinade by mixing the lemon juice, 2 tbsp oil, paprika and chilli in a large bowl. Add the chicken thighs and toss to coat, then cover and set aside to marinate for about 30 mins.
2. Preheat the oven to 220°C/200°C fan/gas 7. Spread the marinated chicken over a roasting tin and drizzle with the remaining marinade, then roast in the oven for 20 mins.
3. Meanwhile, prepare the cabbage by trimming the stalk, but keeping it intact. Then chop into roughly 2cm-thick wedges.
4. Remove the roasting tin from the oven. Add the cabbage, along with the red onion wedges, tumbling the veg with any juices, and nestle the chicken back into the tin along with the lemon slices. Drizzle everything with the remaining oil.
5. Reduce the oven temperature to 200°C/180°C fan/gas 6, and return the tin to the oven for 20 mins, until the chicken is golden and completely cooked through, and the cabbage is tender.
6. Scatter the chicken with the parsley (if using), and serve with some rice or new potatoes on the side, if you like.