Low FODMAP Sweet Chilli Chicken Traybake

Steps

1. 1Preheat the oven to 180ºC (375ºF) fan forced. Line a roasting tray with baking/parchment paper. Peel and cut the potato, carrots and sweet potato into bite-sized pieces. Slice the courgette/zucchini into chunky bite-sized bits, de-seed the capsicum/bell pepper and cut into chunks. Place the vegetables in a bowl.
2. 2In a small glass, mix the oil, maple syrup, ginger and a few grinds of salt and pepper. Pour over the vegetables and toss until they are well coated. Place in the roasting tray in a single layer.
3. 3In a small bowl, mix the smoked paprika, paprika, cumin, chives, garlic infused oil and a couple of grinds of salt.
4. 4Place the chicken thighs in a large bowl. Pour over the marinade and toss until they are well coated (we used tongs to do this). Then, transfer to the roasting tray along with the vegetables - make sure the thighs are not touching each other. If cooking more than two servings, split the vegetables and chicken over two roasting trays so the trays aren’t overcrowded.
5. 5Roast in the oven for 30-40 minutes, until the chicken is cooked through and the vegetables are tender. If using bone-in chicken thighs, give them an extra 15-20 minutes.
6. 6While the veggies and chicken roast, mix together the sweet chilli sauce and mayonnaise. Roughly chop the mint.
7. 7Once cooked, slice the chicken thighs if desired. Add a handful of mint and drizzle in sweet chilli mayo. Enjoy!