Chicken, red pepper & almond traybake

Chicken, red pepper & almond traybake

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(46 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 onions, cut into thick wedges
  • 500g small red potato, cut into thick slices
    Potato

    Potato

    po-tate-oh

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

  • 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
    Fennel seeds

    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

    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

    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

    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, questions and tips

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elaine32C
14th Jan, 2015
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
egreenwood20
11th Jan, 2015
5.05
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
egreenwood20
2nd Dec, 2014
5.05
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
3rd Apr, 2014
5.05
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
9th Nov, 2013
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
15th Aug, 2013
4.05
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
5th Aug, 2013
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
3rd Jul, 2013
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
3rd Jun, 2013
4.05
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
11th Jan, 2013
5.05
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.

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