Chicken and Potato Traybake with Rosemary

• 8chicken drumsticks
• 600 gbaby potatoes, halved
• 2courgettes, cut into 2cm rounds
• 300 gcherry tomatoes, on the vine if possible
• 4sprigs fresh rosemary
• 4 tbspolive oil
• 1 tspsmoked paprika
• 1 tspdried oregano
• 200 gGreek yoghurt
• 2 tspgarlic-infused olive oil
• 1lemon, zest and juice
• Fine salt and black pepper
• 1small bunch fresh flat-leaf parsley, roughly torn (optional)
• 1 tbspolive oil (optional)
• 1lemon, cut into wedges (optional)
• 1pinch flaky sea salt (optional)

Method

1. 1Heat the oven to 220°C/200°C fan/gas 7. Tip the halved baby potatoes onto a large roasting tray, drizzle with 2 tbsp of the olive oil and season generously with salt and pepper. Toss to coat, cut-side down.
2. 2Roast for 15 minutes until the cut sides are turning golden and starting to catch at the edges. A head start gives the potatoes time to crisp before the chicken juices hit the tray.
3. 3Meanwhile, pat the drumsticks bone-dry with kitchen paper. Rub all over with the remaining 2 tbsp olive oil, the smoked paprika and oregano, and season generously with salt and pepper. Work the spices into the oil on the skin.
4. 4Pull the tray from the oven, nestle the drumsticks skin-side up among the potatoes, and tuck the rosemary sprigs into the gaps. Keep the rosemary tucked between the potatoes so it perfumes the tray without scorching.
5. 5Roast for 20 minutes, until the skin is starting to colour and the kitchen smells of rosemary and warm paprika.
6. 6Scatter the courgette and tomatoes into the tray in a single layer. Season lightly and roast for another 15–20 minutes, until the vegetables are tender and the thickest drumstick reaches 75°C for 30 seconds, clear of the bone.
7. 7Stir the yoghurt with the garlic-infused oil and all the lemon zest and juice.
8. 8Rest the tray for 2 minutes. Serve with the yoghurt, adding the optional parsley, finishing oil, lemon wedges and flaky salt if using.

Per serving

kcal

727

protein

44.7g

fibre

6.3g

carbs

36.6g

fat

46.3g