Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Boil the potatoes in salted water for 10 minutes until just tender. Drain well.
Heat the oven to 200C/fan 180C/gas 6. Whisk together the honey, oil, vinegar and paprika with some seasoning, and pour over the chicken thighs, peppers and potatoes in a roasting tin. Roast for 40 minutes, stirring halfway, until the chicken is cooked through and the potatoes are golden and crisp – add a splash of water if the sauce is starting to catch on the bottom of the tray.
Stir the olives and parsley through the traybake, and serve with a green salad.