Chicken, red pepper & almond traybake

Chicken, red pepper & almond traybake

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(59 ratings)

Prep: 15 mins Cook: 40 mins


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



    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



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

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



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


  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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11th Mar, 2015
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!!
10th Mar, 2015
We loved this dish; easy, healthy, very tasty! I will definitely be cooking this again, maybe with a little more spice.
11th Feb, 2015
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.
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
11th Jan, 2015
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
2nd Dec, 2014
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!
3rd Apr, 2014
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.
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
15th Aug, 2013
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 :)
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.


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