Simply Dinner Mediterranean tray bake

1. Preheat oven to 180˚C fan bake or 200˚C regular bake.
2. Peel and halve onions and cut each half into wedges about 2cm thick. Peel carrots, and cut into smallish finger-sized batons. Peel potatoes and cut into 2-3 cm chunks. Rinse and drain chickpeas into a sieve.
3. Line the largest shallow roasting dish you have with baking paper for easy clean up (or use two smaller trays). Pile on the chopped vegetables, drained chick peas and chicken drumsticks.
4. Pour over ½ cup Annabel’s Go to Chermoula sauce and 1 tbsp oil. Use your hands to mix evenly. Spread out in the tray nestling the chicken drumsticks into the vegetables so they sit directly on
   the tray. Season with salt and pepper.
5. Roast until tender and golden, 50-55 minutes, turning vegetables with a spatula after 30 minutes to ensure even cooking.
6. When vegetables are tender and lightly golden, and chicken is cooked, remove from oven and transfer to a serving platter.

To Serve:

• Thin the remaining Go To Chermoula Sauce with a little water to the consistency of runny cream, then drizzle over the vegetables and chicken, and season with a little salt and freshly ground pepper.

Optional:

• If using spinach, arrange it on the base of the serving platter and pile the hot tray bake on top so the spinach wilts and softens slightly.