This is such a simple supper to put together, great for a midweek supper when you’re pushed for time. I try to always keep a tray of skinless and boneless chicken thighs in the freezer, for those days when I need a bit of motivation.

1½ tsp sweet paprika

½ tsp garlic powder

½ tsp ground coriander

1 tsp oregano

½ tsp ground cumin

2 crushed garlic cloves

Seasoning to taste

Fry Light cooking spray

6 – 8 skinless boneless chicken thighs

2 large peppers – any colour, I just happened to have red & yellow

750g of baby potatoes, cut into ¼ to ⅓-inch thick slices or wedges

250g cherry tomatoes

1 large courgette halved lengthwise and cut crosswise into ½-inch chunks (you can also throw in any other vegetables you fancy or that you need to use up. I had some leftover mange tout this time and they worked really well.)

Handful of fresh basil to garnish

1. Preheat oven to 220ºC or 200ºC fan, set the oven rack in the middle of the oven.
2. Combine the spices in a small bowl.
3. In a large baking tray, combine everything else: chicken, peppers, potatoes, garlic, tomatoes, courgette and spray with Fry Light. Sprinkle most of the spice mix evenly over everything and toss well to fully combine.
4. Spread out the chicken and vegetables as much as possible, making sure the chicken pieces have nothing on top of them. Sprinkle the chicken pieces with the remaining spices.
5. Bake for 20 minutes. Toss the potatoes and vegetables and return to the oven, continue to cook everything for 10-20 minutes longer, or until the chicken is tender and cooked through and the vegetables are done to your liking. If the chicken is done before the vegetables, transfer it to a platter and tent with foil and continue to cook the vegetables until they’re tender and done to your liking.