Chicken, red pepper & almond traybake

Chicken, red pepper & almond traybake

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(37 ratings)

By

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Cooking time

Prep: 15 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
442
protein
34g
carbs
34g
fat
20g
saturates
3g
fibre
5g
sugar
11g
salt
0.34g
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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

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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.

Recipe from Good Food magazine, December 2011

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Comments, questions and tips

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Comments

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Kkattee's picture
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I loved the recipe when I first made it then I changed it: I left out the potatoes and added sweet white onions as well as red onions, red peppers and artichokes [both from jars] as well as fresh red peppers and a few chopped sun-dried tomatoes. Serve it with rice - brown rice is particularly good. Friends love it and I cook it often, and the left overs make a great lunch. When buying chicken think about animal welfare - not only is it more ethical but it is so much more tasty.

nanz99's picture
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I really enjoyed this!! Except i kept having to add salt... Next time i will add more salt before I pop it in the oven!
I didnt use almonds(we are allergic to them), or add the Greek yogurt(I'm not a fan) but I added sweet potato and butternut!! It was a really good healthy meal! Will definately be making this again! Might just try it with yogurt next time.

march1933's picture

Had it at a friend's house for the first time. I thought it was full of flavour. I have just bought all the ingredients to do it myself' I liked it so much' and appears so easy to make.

10toska50's picture

Great dish, might add more garlic next time. Hubby wasn't that keen on the yogurt, but I loved it. Will certainly cook this one again.

lb02252's picture
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Tasty, healthy, easy to make. Very happy with this as a mid-week dinner :-)

gooseberrycrumble's picture
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I agree with Lexi - I didn't think this was great. Although others I made it for enjoyed it, I thought that the veg was too oily and that it lacked something. Perhaps I should've used more garlic, or something. Made Mixed Berry Charlotte for dessert (magazine-only at present) and was bit disappointed with that too. Never mind.

alivus's picture
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not that great

minnieshar's picture

Good recipe for a midweek meal, I cooked it without changing anything and it was lovely, or maybe as part of a buffet like the lady who cooked it for 30 people. As for the printing, try it again Mitzi, I find his happens sometimes but on the second or third try its ok.

hugieboogie1's picture

When I tried to print this recipe the list of ingredients had disappeared. Same thing happened with a chicken recipe last week! Is someone at BBCGFn ot settng the page properly?

w1lmington's picture
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I swopped the potato for sweet potato and added 4 cloves of garlic and 1 red chilli. I served it with quinoa and green olives.
The dish was a nice mid week meal, but I don't think I will cook it again. Not enough oomph for me.

xiaaaa's picture
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Loved it! especially because it so easy but very tasty. I prepared this dish for 30 people, prepartion was done in no time! And I got a lot of compliments!

avray1967's picture
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No skin less thighs available here so scored the skin on type. Upped the garlic to three cloves. Because of the skin I put them on a grill above the roasting tin for the last ten minutes to crisp up. Took the chicken out of the oven after forty minutes and turned the heat up to 220 to give the potatoes a good blast (nothing worse than half cooked not really roasted potatoes). The fennel and the cumin worked well, but they dominated a little so be aware. I toasted the almonds separately and served over the crisped up chicken with a sprinkle of parsley. The vegetables I took to the table in their roasting pan with their own parsley topping.

Definitely worth serving with the yogurt (a splash of olive oil and lemon juice added is nice). My teenagers had their doubts but thought it was great.

Plenty of wow value for a dish that takes minimum prep, very pleased with the results.

viciik's picture
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This is so simple. I left out the almonds and greek yogurt. Really tasty

ellen26's picture

very tasty meal. I added a few spring onions, increased the garlic to 3 cloves and replaced small red potatoes with a mixture of ordinary and sweet potatoes. Served this up with green beans and peas

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