Middle Eastern Chicken Thigh and Veg Traybake

Pop the potatoes, carrots and onions onto a large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken thighs flat in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, pop the broccoli and tomatoes onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the potatoes have 10 mins remaining, roast the broccoli and tomatoes on the middle shelf of your oven until tender, 10-12 mins.

When everything's ready, transfer all the roasted veg to your largest tray.

Drizzle over the zhoug and honey (see pantry for amount), then toss to coat.