Air Fryer Chicken and Vegetable Traybake

• 800 g Chicken thighs, bone-in, skin-on
• 350 g Broccoli
• 2 medium Red pepper
• 2 medium Courgette
• 2 tbsp Olive oil
• 2 tsp Smoked paprika
• 3 cloves Garlic
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 1 medium Lemon

1. Preheat the air fryer to 200°C (390°F) for 3 minutes. Cut the broccoli into small florets, slice the red pepper, and cut the courgette into thick half-moons so everything cooks evenly.
2. In a large bowl, mix the olive oil, smoked paprika, crushed garlic, fine sea salt and black pepper. Add the chicken thighs and turn to coat well.
3. Add the broccoli, red pepper and courgette to the bowl and toss until the vegetables are glossy with the seasoned oil. If your air fryer basket is small, plan to cook in two batches so the food sits in a single layer.
4. Arrange the chicken skin-side up in the air fryer basket, then tuck the vegetables around it. Air-fry for 12 minutes, then turn the vegetables and rotate the chicken if needed for even browning.
5. Air-fry for a further 12 to 14 minutes until the chicken is deeply browned and cooked through and the vegetables are tender with some charred edges. If the vegetables are done early, lift them out and keep warm while the chicken finishes.
6. Squeeze the lemon over the hot chicken and vegetables and toss the vegetables briefly to coat. Serve straight away.

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