Lemon Garlic Chicken Potato Traybake

1. 1Preheat the oven to 200°C and line a baking tray with baking paper.
2. 2Peel the carrots and cut them into thin batons about the same size as the potato cubes.
3. 3Pat the chicken thighs dry and place them in a large bowl with the frozen potato cubes, carrots, and frozen green beans.
4. 4Crush the garlic and add it to the bowl along with the lemon juice, olive oil, thyme, and a good pinch of salt and black pepper. Mix everything together with your hands until well coated.
5. 5Spread the chicken and vegetables out in a single layer on the lined tray, skin-side up if the thighs have skin.
6. 6Scatter the kalamata olives over the tray and roast in the oven for 30 minutes, turning the vegetables halfway through, until the chicken is golden and the internal temperature reaches 74°C with no pink visible.
7. 7Take the tray out of the oven and let it sit for 5 minutes before plating.
8. 8Serve the chicken and vegetables straight from the tray onto a plate, spooning any pan juices over the top.

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