Reduced-Carb Mediterranean Chicken Thigh

Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Thickly slice the onion. Cut the capsicum into 1.5cm-thick strips.

Put the onion, capsicum and 2 unpeeled garlic cloves on a lined tray. Drizzle with 1 tsp olive oil and 2 tsp red wine vinegar, season with salt and pepper and toss to coat. Roast on the upper oven shelf for 10 mins.

Meanwhile, combine the mint and garlic seasoning and 1 tsp olive oil in a large bowl and season with salt and pepper. Add the chicken and turn to coat. Add the chicken to the tray with the veggies. Roast for a further 20 mins or until the chicken is cooked through and the veggies are tender.

While the chicken and veggies are roasting, cut the broccoli stem into 1cm chunks (see Kitchen 101), then cut the head into small florets. Put the broccoli on the remaining lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast on the lower shelf for 12 mins or until tender and slightly charred around the edges.

Squeeze the roasted garlic from the skins into a bowl, then mash with a fork. Add 1 tbs mayonnaise and 1 tsp red wine vinegar, season with salt and pepper and stir to combine. Divide the chicken and veggies among plates and drizzle with the tray juices. Serve with the garlic aioli and enjoy!

Poor broccoli stems – they often get thrown away but they're just as delicious and nutritious as the florets. To prepare, first trim the end of the stem and then peel it if it's woody before cutting into chunks.