700g new potatoes, halved 2 tsps olive oil
1 heaped tsp paprika
11⁄2 tsps sea salt

1 lemon, cut into wedges
2 garlic cloves, skin on
1kg chicken thighs, skin on and bone in 15 baby tomatoes
8 spring onions, sliced
a sprinkle of fresh parsley, finely chopped for the romesco sauce:
3 roasted red peppers
30g blanched almonds
1 tsp paprika
1 tbsp sherry vinegar
30ml olive oil

Preheat oven to 200°C/400°F.

Place the potatoes into a roasting tin. Add 2 tsps olive oil, 1 tsp paprika and 1 tsp sea salt. Stir well to coat the potatoes.

Add the garlic and lemon.

Add the chicken and nestle amongst the potatoes.

Season the chicken with the remaining salt. Roast for 25 minutes.

Place the almonds onto a baking tray. Spread them evenly around the tray. Roast for 5 minutes.

Add the spring onions and tomatoes to the roasting tin and bake for 15 minutes, or until the chicken is cooked.

To make the romesco sauce, place the peppers, almonds, paprika and sherry vinegar into a blender jug. Blend well until smooth. Blend in the olive oil.

Serve the traybake topped with romesco sauce and garnished with a sprinkle of parsley.

Store any leftover traybake and sauce in separate airtight containers and refrigerate for up to 4 days, or freeze on same day.