There is nothing better for a midweek meal that throwing a load of chopped veggies in a tray with some seasoning. Ever since reviewing Sarah Lazell’s lovely spice mixes I have been adding the mixes she kindly gave me into lots of the dishes I have been cooking. And to great effect!
We served this dish with basmati rice but it would also work well with mash or new potatoes. The spices work beautifully with the vegetables and chicken thighs and was a huge hit with my crew. I particularly like the awesome pepper mix here as its punchier than regular but adds flavour layers rather than heat to a dish.
Download a print friendly pdf of the recipe Spicy Chicken and Spinach traybake
8 skin on free range chicken thighs, scored diagonally with a sharp knife
2 dessertspoons olive oil
4 teaspoons of just one more thing spice mix (sub smoked paprika if you don’t have this)
½ tsp awesome pepper (sub freshly ground black pepper)
3 red onions, roughly sliced
1 large red pepper, deseeded and roughly sliced
1 large yellow pepper, deseeded and roughly sliced
1 pack of baby spinach leaves, washed and drained
Some freshly cooked basmati rice to serve
Pre-heat the oven to 180°C/ Fan 160°C/Gas 4-5.
First prepare the chicken by placing in a large bowl. Drizzle over 1 spoon of the olive and sprinkle with 2 teaspoons of spice mix. Rub the oil and spices into the chicken and place on a plate. Add the rest of the oil and spice mix plus the pepper to the bowl and toss in the chopped vegetables apart from the spinach. Put the vegetables onto a roasting tin and top with the chicken. Roast for 25-30 minutes. Remove the pan from the oven and lift off the chicken. Place the spinach on top and give it a little mix. Put the chicken back on top of the spinach and return the tray to the oven for a further 10 minutes then serve with rice.