500g boneless, skinless chicken thigh
500g small red potato, cut into thick slices
1 red pepper, deseeded and cut into thick slices
1 yellow pepper, deseeded and cut into thick slices
1 tbsp garlic infused oil
1 tsp each ground cumin, smoked paprika
3 tbsp olive oil
zest and juice 1 lemon
small handful parsley or coriander, chopped, to serve
Heat oven to 200C/180C fan/gas 6. Place the chicken, potatoes and peppers in a large bowl and season.
In another bowl, mix together the garlic infused oil, spices, olive oil, and lemon zest and juice.
Pour this over everything and spread the mixture between 2 baking trays.
Roast for 40 mins, turning over after 20 mins, until the chicken is cooked through. Serve in bowls with some chopped parsley or coriander.
Recipe adapted from: Good Food