Charlotte Radcliffe's chicken & vegetable traybake is perfect for serving in the middle of the table for everyone to help themselves.
Pre-heat oven to 200°C/ 180°C fan/ Gas 6.
In a baking try, add the chicken thighs, mushrooms, cherry tomatoes, courgette, peppers, red onion, garlic, dried Italian mixed herbs, and olive oil.
With your hands mix everything well, ensuring everything is coated in the seasoning and oil. Position the chicken thighs so they sit on top of the vegetables.
Cover the tray with foil and place into the oven for 20 minutes. After 20 minutes, remove the foil and return the tray back to the oven for a further 25-30 minutes. Halfway through cooking, baste the chicken in the juices from the try to keep it moist. Check the chicken is cooked thoroughly, the juices should run clear.
10 minutes before the chicken has finished cooking make your couscous. Add the stock cube to boiling water using the amount of water and cooking method as per the packet instructions.
Once the couscous is cooked, it should be light and fluffy. Add the lemon juice and parsley and mix through the couscous using a fork.
Remove the chicken from the oven. Place a portion of couscous onto a plate and top with 2 chicken thighs and a serving of the vegetables. Finish with a tablespoon of the cooking juices over the top and a wedge of lemon.
If you’re looking for a vegan-friendly option, you can replace the chicken thighs with a tin of chickpeas and a tin of cannellini beans. Reduce the cooking time slightly until all the vegetables are soft.