Chicken, red pepper & almond traybake

Chicken, red pepper & almond traybake

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(42 ratings)

Prep: 15 mins Cook: 40 mins

Easy

Serves 4
A tasty one-pan roast chicken supper with lemon, cumin, paprika, coriander and other North African flavours

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal442
  • fat20g
  • saturates3g
  • carbs34g
  • sugars11g
  • fibre5g
  • protein34g
  • salt0.34g
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Ingredients

  • 500g boneless, skinless chicken thigh
  • 3 medium red onion, cut into thick wedges
  • 500g small red potato, cut into thick slices

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 red pepper, deseeded and cut into thick slices
  • 1 garlic clove, finely chopped
  • 1 tsp each ground cumin, smoked paprika and fennel seeds, slightly crushed

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • zest and juice 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 50g whole blanched almond, roughly chopped
  • 170g tub 0% Greek yogurt, to serve
  • small handful parsley or coriander, chopped, to serve

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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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Comments (38)

biancalang's picture
5

Followed this infredient by ingredient and it turned out fantastic. My partner is very fussy about potatoes, but he loved the dish (and this is now one of his favourites). Will definitely cook again!

heather444's picture
5

Followed this to the letter apart ftom the yogurt and thoroughly enjoyed it so will definitely cook it again. Easy and quick for midweek. I think it would only make 2/3 portions so we cooked a little rice to have with so we could have leftovers tomorrow too!

Louby1987's picture
3.75

I made this last night, both myself and partner cleared our plates. Having read the other reviews I added a little more spices and used sweet potatoes, i left out the almonds but it was still tasty. I have to stay though that this is not enough for 4, 3 at a push with plenty of sides.

Norma. mackey's picture
1.25

I know the other comments were good, but this was a bit of a let-down. I followed the recipe and it is not really rocket science, but none of us were terribly impressed. The kids just picked through it. It smelled divine as it was cooking but the flavours didn't seem to win through. We wont be doing this one again unfortunately.

doctorfoodie's picture
5

This is becoming one of my regular dishes. I leave out the potatoes and substitute the greek yogurt for creme fraiche. Great with a glass of red wine!!

krissy81's picture
5

We loved this dish; easy, healthy, very tasty!
I will definitely be cooking this again, maybe with a little more spice.

nomz22's picture
5

Was limited on the ingredients so didnt add the paprika, fennel or almonds but put in some cinnamon and added courgette and sweet potatoes and it was lovely! Would definitely do it again, great for when you just want something you can throw in the oven and relax.

elaine32C's picture

Try with butternut squash instead of potato. I didn't have yogurt so used half fat creme fraiche instead. Will definitely cook again.

egreenwood20's picture
5

One of my favourite dishes for healthy eating. I replace the regular potatoes with sweet potatoes - way better! So tasty. Even better heated up the next day for lunch.

egreenwood20's picture
5

I loved this recipe. So flavoursome and juicy. Be sure to coat the chicken in the sauce and you'll get a nice crispy skin! Even better the next day heated up as the flavours had more of a chance to settle. Agree with below, probably serves more of a 3 or a hungry two!

allie80's picture
5

Smelled and tasted yummy! Forgot to buy the yoghurt, those sensitive to spice will definitely need it as the dish does have a bit of a kick. Only changes made were an extra clove of garlic and the addition of a courgette. Perhaps we're greedy but there was nowhere near enough for 4; we probably got just about 3 portions from it but they weren't big portions even then! Will cook again but up the amount of peppers and definitely still do the courgettes.

ak2's picture

Delicious! We made this for 2, but used the whole amount of spice & oil mix. The almonds weren't necessary, maybe next time just sprinkle toasted flaked almonds on top

evieweevie's picture
4

This was very yummy. Although, there really wasn't much point to using the almonds as the spices overpowered the taste of the almonds. May as well save the calories for some chocolate afterwards :)

bandcamper's picture

I followed the recipe to the letter, and it was lovely. Just the right amount of spice flavour (I fed it to my 3 young children too), and very easy to prepare. I got it all ready and then set the oven to turn on automatically, so no messing about at all. Didn't bother with the yoghurt, but it would have been nice.

Charlesantocav's picture

VERY tasty dinner. Can't imagine substituting coriander for any other herb. Lovely! For an extra kick we dropped a dollop of nandos piri hot sauce into the yogurt.

jcardrick's picture
4

We had this tonight and my husband and I really enjoyed it. Not sure that the quantities would have been enough if it had been for four. Having read some of the other comments I doubled the spices and added a chopped chilli as we like quite spicy food. I will make again.

wemwom's picture
5

Completely delicious! Serves four? Or just two piggies...
I'm intolerant to onion and garlic so I used carrot instead, and used red and orange peppers for colour variety. I didn't have the spices so I used garam masala, normal paprika, cinnamon and mustard seeds which came out nicely anyway. Served on a bed of lettuce, cucumber and avocado with lemon juice as dressing, with a dollop of low fat creme fraiche as I didn't have any Greek yogurt.

pewter's picture
4

Very nice.Mid week I do not faff so everything went in (extra oil and a couple of turn- a- rounds/bastings) for an hour and a half at once.Almonds over 10 minutes from end made a world of difference I think.Didn't bother with yogurt as bloke not keen.Three black garlic cloves.

mmvc8391's picture
3

I am rating this recipe with three stars because of the long time in the oven it takes. It could be done boiling the potato wedges and then adding them up when finishing to sautee all the other ingredients sautee in a pan.
Actually the spices (cumin, fennel seeds and paprika) would taste much better if fried first.
I added three garlic cloves and a teaspoon of mustard seeds. I used home made soured cream instead of Greek yoghurt (I cannot find it easily in Brazil).
Next time I will use a lime instead of a lemon and coriander instead of parsley.

All in all, it is a very good, tasty, recipe, but made in a pan as if you were making a curry you can cut short the cooking time by more than a half.

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