Spanish Traybake Chicken

Ingredients:
8 chicken thighs, skin on and bone in
3 bell peppers, cut into strips
2 yellow potatoes, cut into wedges
1 pint cherry tomatoes
1 red onion, cut into wedges
4 cloves garlic, crushed with skin on
4 tsp olive oil
1 tsp paprika
½ tsp garlic powder
4 sprigs fresh thyme
Salt and pepper to taste

Method:
? Preheat the oven to 400F.
? On a large baking tray, evenly spread out cut vegetables. Crush the garlic cloves, leaving the skin on and add them to the tray.
? Season vegetables with half the oil, salt and pepper.
? Place the chicken pieces on top of the vegetables and drizzle each piece with some oil.
? Mix together the paprika, garlic powder and some salt and pepper. Sprinkle this mixture over the chicken.
? Add the thyme sprigs to the pan and roast for around 45 minutes, or until the chicken is cooked and the vegetables are tender.

Makes 4 servings; count each serving as 4 proteins, 1 carbohydrate and 1 fat.

Recipe courtesy of kaynutrition.com, thanks to E.C. for bringing it in!