Prep the tray – Preheat the oven to 200°C. Place the peppers, potatoes and cherry tomatoes into a large, shallow roasting tray.
Make the marinade – In a small bowl, mix the Shemin’s Tikka Paste with the yoghurt (or coconut milk if using). Pour half of the marinade over the vegetables, add the oil and a pinch of salt (if using), then toss to coat.
Coat the chicken – Coat the chicken thighs in the remaining marinade. Do the same with the broccoli, then set the broccoli aside.
Roast – Lay the marinated chicken on top of the vegetables, making sure everything is in a single layer. Roast for 30 minutes.
Finish cooking – Add the broccoli to the tray and return to the oven for a further 15 minutes. Check the chicken is cooked through — it should be piping hot with no pink in the centre.
Finish & serve – Remove the tray from the oven and add a knob of butter, allowing it to melt into the sauce for extra richness. Scatter over the sliced red chilli (if using) and serve straight from the tray.

Tips

Don’t overcrowd the tray – Make sure everything sits in a single layer so the vegetables roast rather than steam.
Chicken thighs work best – They stay juicy at high heat and take on the marinade beautifully.
More flavour? – You can marinate the chicken up to 24 hours ahead for even deeper flavour.
Use what you’ve got – Courgettes, red onion, cauliflower or leftover roast potatoes all work well in this traybake.