Sticky Balsamic Chicken Traybake

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Step 1

Preheat the oven to 200 C, gas mark 6.

Step 2

Put the potatoes, garlic, chicken and tomatoes in a large roasting tin.

Step 3

Drizzle over the balsamic vinegar, oil and honey .

Step 4

Season, sprinkle over the paprika and oregano leaves, then toss everything together.

Step 5

Spread the vegetables into one layer and put the thighs on top, skin up.

Step 6

Dot the butter around vegetables, then roast for 50-55 minutes, basting halfway through, until the chicken is cooked through, the juice run clear not pink meat remains and skin is crispy.

Step 7

The vegetables should be golden and cooked through.

Step 8

Serve with a crisp green salad if liked.