Smokey Chicken & Veggie Traybake

In a large bowl, combine the 1/2 the garlic, tomato paste (see ingredient list), brown sugar, smoked paprika (see ingredients list), salt (for the chicken), a good drizzle of olive oil and a pinch of pepper. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken thigh and cook until browned, 2 minutes each side. Toss the the browned chicken thighs in the bowl.

In a large baking dish lined with baking paper, place the courgette, onion and cherry tomatoes. Drizzle with olive oil and season with salt and pepper. Toss to coat and spread out evenly. Arrange the chicken thigh over the veggies and bake until the veggies are tender and the chicken is cooked through, 20-25 minutes. TIP: Chicken is cooked through when it is no longer pink inside. Once cooked, gently stir through the baby spinach leaves until slightly wilted.

While the chicken is baking, add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain the potatoes. Return the saucepan to a medium-high heat with a drizzle of olive oil and add 1/2 the butter. Add the remaining garlic and cook, until fragrant, 1 minute.

Return the potatoes to the saucepan, and add the milk, salt (for the potatoes) and the remaining butter. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.