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Chicken, red pepper & almond traybake
Serves 4
Easy
Prep:
Cook:
A tasty one-pan roast chicken supper with lemon, cumin, paprika, coriander and other North African flavours
Skip to ingredients
- 500g boneless, skinless chicken thigh
- 3 medium red onionscut into thick wedges
- 500g small red potatocut into thick slices
- 2 red peppersdeseeded and cut into thick slices
- 1 garlic clovefinely chopped
- 1 tsp each ground cumin, smoked paprika and fennel seedsslightly crushed
- 3 tbsp olive oil
- zest and juice 1 lemon
- 50g whole blanched almondroughly chopped
- 170g tub 0% Greek yogurtto serve
- small handful parsleyor coriander, chopped, to serve
Nutrition: per serving
- kcal442
- fat20g
- saturates3g
- carbs34g
- sugars11g
- fibre5g
- protein34g
- salt0.34glow
Method
step 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.
step 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.
