Chicken, red pepper & almond traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 500g boneless, skinless chicken thigh
- 3 medium red onions, cut into thick wedges
- 500g small red potato, 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 almond, roughly chopped
- 170g tub 0% Greek yogurt, to serve
- small handful parsley or coriander, chopped, to serve
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.
