Chicken, red pepper & almond traybake

Chicken, red pepper & almond traybake

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(55 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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march1933
3rd Mar, 2012
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
17th Jan, 2012
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
3rd Jan, 2012
5.05
Tasty, healthy, easy to make. Very happy with this as a mid-week dinner :-)
gooseberrycrumble
2nd Jan, 2012
2.05
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
16th Dec, 2011
3.05
not that great
minnieshar
16th Dec, 2011
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
7th Dec, 2011
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
6th Dec, 2011
3.05
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
5th Dec, 2011
5.05
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
4th Dec, 2011
5.05
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.

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