Chicken and vegetable traybake

1. Preheat oven to 200°C/180°C fan/gas mark 6. Arrange red onions, potatoes, peppers, courgette and garlic in a large, non-stick roasting tin. Drizzle over 3 teaspoons of the olive oil; toss to coat vegetables all over. Roast in oven for 15 minutes.
2. Meanwhile, slash each chicken thigh a couple of times with a sharp knife. Place chicken in a bowl, drizzle over remaining oil, add dried herbs and black pepper; toss to coat chicken.
3. Remove roasting tin from oven; nestle chicken thighs between vegetables. Tuck tomato halves, cut-sides up, around vegetables. Return to oven; roast for a further 45 minutes or so until chicken is fully cooked (see Cook’s tips).
4. Serve immediately, squeezing garlic out of the skins as you eat. Serve with a mixed leaf side salad, if you like. 

Cook's tips

• To check if the chicken is cooked, insert a skewer into a chicken thigh – if juices run clear and there is no pink meat, it is cooked; if not, return to oven and roast for a
  further 5–10 minutes or until fully cooked.
• Cool any leftovers and refrigerate overnight. Enjoy the next day, reheated until piping hot throughout.
• Substitute dried mixed herbs for the Italian herb seasoning.