Sheet-pan chicken thighs with roasted veg

Method

Heat your oven to 200°C. Pat the chicken thighs dry and season well. Cut the sweet potatoes into 2cm chunks and deseed the peppers, cutting them into similar-sized pieces so everything cooks evenly.

Toss the veg with the olive oil and paprika, then spread across a large sheet pan. Make a space in the centre and nestle the chicken thighs in skin-side up. Roast for 35 to 40 minutes until the chicken skin is golden and the thighs reach 75°C in the thickest part. The sweet potato should be tender and the pepper edges slightly charred from caramelisation.

Once cooked, pull the pan from the oven and leave everything to rest for five minutes. This allows the chicken to firm up slightly and the veg to settle. If the pan looks dry or the veg needs more colour, you can increase the heat to 220°C for the final five minutes, but watch carefully to avoid burning.