Southern chicken traybake

This easy and flavoursome dish couldn’t be simpler to put together, with everything cooked in the same roasting tin. Now that is a winning chicken dinner!

Ingredients

Serves: 4

Ready in: 50 mins

• 4 tbsp Cajun seasoning
• 1 lime, ½ juiced and ½ cut into wedges
• 2 garlic cloves, crushed
• 1 tbsp olive oil
• 100g tinned Co-op Pineapple Slices, drained and chopped, plus 2½ tbsp juice, reserved
• 750g Co-op British Chicken Thighs or Drumsticks, or a mix of both (bone in and skin on)
• 1 red onion, cut into wedges
• 1 red pepper, chopped into wide strips
• 1 sweet potato, chopped into chunks
• 250g pouch Co-op Basmati Rice
• 400g tin mixed beans or kidney beans
• Handful coriander or parsley, chopped (optional)

Method

1. Preheat the oven to 200°C/fan 180°C/gas 6.
2. Mix together the Cajun seasoning, lime juice, garlic, oil and 1½ tbsp of the juice from the tinned pineapple.
3. Put the chicken pieces in a large roasting tin, then pour over the marinade and toss to combine.
4. Add the onion, pepper and sweet potato to the tin and tumble with the marinade and chicken, then spread out evenly with the chicken pieces on top of the veg. Roast in the oven for 40 mins, until the chicken is completely cooked through.
5. Take the tray out of the oven, remove the chicken, cover and set aside to rest. Stir the cooked rice and beans into the veg, scatter over the chopped pineapple and drizzle with the remaining 1 tbsp pineapple juice.
6. Return to the oven for 5-8 mins until everything is piping hot and most of the liquid has been absorbed.
7. Scatter with some fresh coriander or parsley (optional), and serve with extra lime wedges for squeezing over.