Lemongrass Chicken Traybake with Peppers and Jasmine Rice

• 2 pieces Lemongrass
• 4 cloves Garlic
• 60 ml Fish sauce
• 2 pieces Lime
• 25 g Light brown sugar
• 2 tbsp Sunflower oil
• 1 tsp Black pepper
• 8 pieces Chicken thighs, bone-in, skin-on
• 2 medium Red onion
• 2 pieces Red pepper
• 300 g Jasmine rice
• 20 g Fresh coriander

1. Trim the lemongrass, then finely slice the tender inner part. Crush the garlic, zest 1 lime and squeeze both limes.
2. In a large bowl, mix the lemongrass, garlic, fish sauce, lime zest and juice, light brown sugar, sunflower oil and black pepper. Add the chicken thighs and turn well to coat.
3. Cover and marinate for 30 minutes at room temperature, or refrigerate for up to 12 hours for deeper flavour. If chilled, bring the chicken back towards room temperature for 15 minutes before roasting.
4. Heat the oven to 220°C (430°F). Cut the red onion into wedges and slice the red peppers into thick strips.
5. Arrange the onion and peppers on a large baking tray, then nestle the chicken thighs on top, skin-side up. Pour over any remaining marinade from the bowl.
6. Roast for 35 to 40 minutes, turning the peppers and onion once halfway through, until the chicken is deeply golden and caramelised and the juices run clear. If the tray looks dry at any point, spoon the pan juices over the chicken.
7. Meanwhile, rinse the jasmine rice in a colander until the water runs mostly clear. Cook in a saucepan with 450 ml water: bring to the boil, cover, then cook on the lowest heat for 12 minutes; remove from the heat and stand, covered, for 10 minutes.
8. Roughly chop the fresh coriander. Fluff the rice, then serve with the chicken, peppers and onion, spooning over the tray juices and finishing with coriander.

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