Tandoori Chicken and Potato Traybake

Chop the potatoes into 2cm chunks (no need to peel).

Halve the green pepper and discard the core and seeds. Chop into 2cm chunks.

Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the cumin seeds and chilli flakes (add less if you'd prefer things milder).

Toss to coat, then 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.

Meanwhile, pop the pepper onto another baking tray. Drizzle with oil, season with salt and pepper then toss to coat.

Lay the chicken thighs flat onto the same tray amongst the pepper.

Roast on the middle shelf of your oven until the pepper is golden and the chicken is cooked through, 10-12 mins. Turn halfway through. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While everything bakes, quarter the tomatoes and pop them into a small bowl.

Season with salt and pepper, then stir through the olive oil for the dressing (see pantry for amount). Set aside.