Spring Chicken Tray Bake

Ingredients

• 500g new potatoes
• 4 chicken thighs, skin on, bone in
• 1 tablespoon olive oil
• 1 bunch of spring onions
• 1 head of cauliflower (cut into florets)
• 1 head of broccoli (cut into florets)
• 1 lemon(sliced)
• ½ a bunch of dill (10g)
• 100g greek-style yoghurt
• whole wheat crusty bread, to serve (optional)

Preparation

1. preheat the oven to 180°c. scrub and chop the new potatoes into quarters and place on a large baking tray with the chicken thighs. drizzle with 1 tbsp of olive oil, season with sea salt and black pepper and toss to coat, then spread out in an even layer with the chicken skin-side up. roast for 30 mins, then remove from the oven.
2. trim the spring onions, finely chop the green parts and set aside. roughly chop the white parts and add to the roasting tray. add the vegetable florets and lemon, add to the tray and toss everything together. making sure the chicken is skin-side up, return the tray to the oven and roast for a further 20 mins until the chicken is cooked through and the skin is golden.
3. meanwhile, finely chop most of the dill and place in a small bowl with the yogurt and reserved spring onion. squeeze in the juice from the remaining lemon half, mix well and season with salt and pepper.