Chicken Tikka Traybake 

1. Prep the tray – Preheat the oven to 200°C. Place the peppers, potatoes and cherry tomatoes into a large, shallow roasting tray.
2. 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.
3. Coat the chicken – Coat the chicken thighs in the remaining marinade. Do the same with the broccoli, then set the broccoli aside.
4. Roast – Lay the marinated chicken on top of the vegetables, making sure everything is in a single layer. Roast for 30 minutes.
5. 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.
6. 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.