Ingredients

• 4 chicken legs

• 2 onions, sliced

• 2 garlic cloves, minced

• 1 tsp cumin

• 1 tsp paprika

• 1 red pepper, sliced

• 1 orange or yellow bell pepper, sliced

• 1 red chilli, sliced

• 2 tsp olive oil

• 2 tbsp chipotle marinade

Garnish

• Handful fresh coriander

• 1 lime, cut into wedges

• 2–3 spring onions, sliced

Instructions

1. Marinate the chicken
Add the chicken legs to a bowl, season well and mix with 1 tbsp chipotle marinade. Set aside while you prepare the vegetables.

2. Cook the onion base
Heat 1 tsp olive oil in a pan. Add the onions, garlic, cumin and paprika and cook for a few minutes until softened. Remove and set aside.

3. Sear the chicken
In the same pan, sear the chicken legs briefly until lightly golden. Remove and set aside.

4. Assemble the traybake
Add the cooked onions, peppers, chilli and remaining chipotle marinade to a tray with 1 tsp olive oil. Mix together, then place the chicken legs on top along with any resting juices.

5. Roast
Cook in the oven at 180°C (fan) for 40–45 minutes until the chicken is cooked through and the vegetables are tender.

6. Garnish and serve
Top with fresh coriander, spring onions and lime wedges before serving.