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Chicken, red pepper & almond traybake

Chicken, red pepper & almond traybake

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal442
fat20g
saturates3g
carbs34g
sugars11g
fibre5g
protein34g
low insalt0.34g
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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
  • 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.

Recipe from Good Food magazine, December 2011

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Overall rating

A star rating of 4.4 out of 5.62 ratings
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