Chicken, Preserved Lemon & Olive Traybake

Ingredients

• 2 red onions, cut into wedges
• 1 large yellow pepper, cut into 3cm pieces
• 2 large carrots, cut into 2cm rounds on the diagonal
• 4 small, preserved lemons, any seeds removed and finely chopped
• 2 teaspoons paprika, plus a sprinkle more for the chicken
• 2 teaspoons coriander seeds
• 3 tablespoons olive oil, plus a little extra to drizzle on the chicken
• 8 chicken thighs with skin on, trimmed of any excess fat
• 100g Mrs Bridges Onion Marmalade with Black Olives and Balsamic Vinegar
• 200g baby spinach or use larger spinach leaves or chard*
• 100g stoned olives, either black, green or a mixture
• 15g coriander, finely chopped