Gentle Chicken & Root Veg Traybake

This is the dinner equivalent of a reliable friend. It shows up. It does the job. It doesn't demand much from you. Chicken thighs stay juicy. Root vegetables go sweet and caramelised. The herbs make it smell like you've made an effort. You have, but not a stressful one.

Why it's gut-friendly: Root vegetables (carrots, parsnips, sweet potato) are rich in soluble fibre, which is gentle on digestion and feeds good gut bacteria. Chicken provides lean protein. Rosemary and thyme are anti-inflammatory herbs.

Ingredients (Serves 4):

• 4-6 bone-in, skin-on chicken thighs
• 3 carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 1 large sweet potato, cut into chunks
• 1 red onion, cut into wedges (omit for low FODMAP)
• 3 tbsp olive oil
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 lemon, halved
• Salt and pepper

Method:

1. Preheat oven to 200°C (180°C fan).
2. Place all the vegetables in a large roasting tin. Drizzle with 2 tbsp olive oil, season with salt and pepper, and toss to coat.
3. Nestle the chicken thighs among the vegetables, skin-side up. Drizzle the chicken skin with the remaining 1 tbsp olive oil and season generously with salt and pepper.
4. Tuck the rosemary and thyme sprigs around the chicken. Place the lemon halves cut-side down in the tin.
5. Roast for 45-50 minutes, until the chicken skin is crisp and golden and the vegetables are tender.
6. Squeeze the roasted lemon over everything before serving.