Moroccan Chicken Traybake with Preserved Lemon and Olives

• 800 g Mixed baby potatoes
• 2 medium Red onion
• 4 cloves Garlic
• 3 tbsp Extra virgin olive oil
• 2 tsp Ground cumin
• 2 tsp Sweet paprika
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 8 pieces Chicken thighs, bone-in, skin-on
• 1 piece Preserved lemons
• 120 g Green pitted olives
• 1 piece Lemon
• 15 g Fresh coriander

1. Heat the oven to 220°C (430°F). Halve any larger potatoes so they are a similar size, then cut the red onion into wedges and lightly crush the garlic cloves.
2. Tip the potatoes, red onion and garlic onto a large baking tray. Add the extra virgin olive oil, ground cumin, sweet paprika, fine sea salt and black pepper, then toss well to coat.
3. Nestle the chicken thighs among the vegetables, skin-side up, and rub any spicey oil from the tray over the skin. Roast for 25 minutes.
4. Meanwhile, finely chop the preserved lemon, discarding any pips. Cut the lemon in half and squeeze the juice.
5. Scatter over the preserved lemon and green pitted olives, then drizzle over the lemon juice. Roast for 15 to 20 minutes more, until the chicken skin is crisp and golden and the potatoes are tender; the chicken should be cooked through with clear juices.
6. Roughly chop the fresh coriander and scatter it over the traybake. Serve straight from the tray, spooning the pan juices over the chicken and potatoes.

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