Traybake with chicken and olives

For the traybake:

• 6 chicken thigh fillets (about 600 g)
• 4 tablespoons The Spice Club Traybake Mix
• 1 red onion, cut into 1 inch wedges
• 600g potatoes or baby potatoes, cut into quarters
• 1 tablespoon extra virgin olive oil
• About 200 g olives of your choice
• Lemon wedges, for serving

For the marinade:

• 100 ml extra virgin olive oil
• Zest and juice of 1 large lemon
• 3 cloves garlic, finely chopped
• 60 ml fresh parsley, finely chopped, plus extra for garnish
• 2 teaspoons The Spice Club Traybake Mix

1. Preheat the ovenat 200 °C and line a baking tray with baking paper.
2. Make the marinadeby combining the olive oil, lemon zest and juice, garlic, parsley and 2 tablespoons of The Spice Club Traybake Mix in a large bowl.
3. Add the chicken thigh filletsAdd to the marinade, making sure the chicken is completely covered. Let the chicken marinate for at least 20-30 minutes (longer if you have time).
4. Mix in another bowlthe potato quarters and red onion with 1 tablespoon of olive oil and The Spice Club Traybake Mix. Make sure the potatoes and onions are well coated.
5. Spread the potatoes and onionsevenly on the baking sheet and bake in the preheated oven for 20 minutes.
6. Remove the baking tray from the ovenand place the marinated chicken thigh fillets and olives between the potatoes and onions. Pour the remaining marinade over the chicken and vegetables.
7. Place the baking trayreturn to the oven and bake for another 25-30 minutes, or until the chicken is cooked through and the potatoes are golden brown.
8. Serve warmwith extra fresh parsley and lemon wedges for a fresh touch.