Romesco Chicken Traybake

Heat your oven to 200°C/400°F.

Halve your new potatoes. Cut your peppers into chunky slices and discard the seedy middles. Halve your lemon.

In a large baking tray, pop your potatoes and peppers. Season with 2 tsp of your smoked paprika, a pinch of salt and a drizzle of olive oil. Toss until all coated.

Nestle your chicken thighs and lemon halves in the tray and season the skin of the chicken with salt. Roast for 25 mins.

Add your spring onions and almonds to the tray and roast for another 5 mins.

Remove your almonds and half of your peppers from the tray. Return the tray to the oven for another 25 mins.

Roughly chop your almonds.

Pop your peppers in a bowl covered in a clean tea towel to steam – this will help you to peel them more easily. When the peppers are cool enough to handle, peel off their skins and discard them.

Add the pepper flesh to a food processor along with your almonds, remaining tsp of smoked paprika and sherry vinegar. Pulse to a paste, then dribble in about 50ml olive oil until your mixture looks smooth and emulsified. Season to taste with salt.

Remove your tray from the oven and drizzle it with your romesco sauce and a sprinkle of chopped parsley. Serve and enjoy.