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Chicken, red pepper & almond traybake

A tasty one-pan roast chicken supper with lemon, cumin, paprika, coriander and other North African flavours

  • Prep: 15 mins
    Cook: 40 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 442
  • Carbohydrates 34
  • Saturated Fat 3
  • Sugar 11
  • Protein 34
  • Fat 20
  • Fibre 5
  • Salt 0.34

Nutrition per serving

  • Calories 442
  • Carbohydrates 34
  • Saturated Fat 3
  • Sugar 11
  • Protein 34
  • Fat 20
  • Fibre 5
  • Salt 0.34

Ingredients

  • 500g boneless, skinless chicken thighs
  • 3 medium red onions, cut into thick wedges
  • 500g small red potatoes, cut into thick slices
  • 2 red peppers, deseeded and cut into thick slices
  • 1 garlic clove, finely chopped
  • 1 tsp each ground cumin, smoked paprika and fennel seeds, slightly crushed
  • 3 tbsp olive oil
  • zest and juice 1 lemon
  • 50g whole blanched almonds, roughly chopped
  • 170g tub 0% Greek yogurt, to serve
  • small handful parsley or coriander, chopped, to serve

Method

  1. Heat oven to 200C/180C fan/gas 6. Place the chicken, onions, potatoes and peppers in a large bowl and season. in another bowl, mix together the garlic, spices, oil, and lemon zest and juice. Pour this over everything and spread the mixture between 2 baking trays.

  2. Roast for 40 mins, turning over after 20 mins, until the chicken is cooked through. Add the almonds for the final 8 mins of cooking. Serve in bowls with a big dollop of Greek yogurt and some chopped parsley or coriander.

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