Salt & Pepper Chicken Traybake

Prep

• Preheat the oven to 220°C/200°C fan. Slice the potatoes in half and any larger ones into quarters, so they're all roughly around the same size (so they cook evenly).

Toast the spice mix

• In a small pan on a very low heat toast the sea salt flakes, a generous pinch of black pepper and the Chinese 5 Spice for a couple of minutes. Be careful not to have the heat too high or toast it for too long or the spices will burn. You just want to be able to smell the spices and it's good to go.

Cook the chicken and potatoes

• You’ll need a baking tray large enough to fit all the potatoes and chicken (plus the rest of the veg later on). Add the potatoes and chicken to the tray and toss them with a dash of oil and a generous sprinkling of the spice mix. Rub the spice mix onto the skin of the chicken. Arrange the chicken skin-side up. Pop the tray in the oven for 15 minutes.

Prep the rest of the vegetables

• While the potatoes and chicken cook, roughly chop the bell peppers and cut the red onion into wedges.

Make the glaze

• Meanwhile, in a bowl mix together the honey and sesame oil with a dash of soy sauce. Don't use too much soy sauce as it adds extra salt. Add a dash of water so that it is pouring consistency.

Add the vegetables & glaze

• Take the tray out of the oven and add the vegetables to it. Keep the chicken thighs on top so the skin can crisp up. Drizzle the glaze on top. Return the tray to the oven for another 30 minutes.

Plate Up

• Thinly slice the spring onions and scatter them on top of the traybake and plate up. Enjoy!