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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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.
3rd Jun, 2013
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.
11th Jan, 2013
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.
3rd Jan, 2013
Very nice.Mid week I do not faff so everything went in (extra oil and a couple of turn- a- rounds/bastings) for an hour and a half at once.Almonds over 10 minutes from end made a world of difference I think.Didn't bother with yogurt as bloke not keen.Three black garlic cloves.
2nd Oct, 2012
I am rating this recipe with three stars because of the long time in the oven it takes. It could be done boiling the potato wedges and then adding them up when finishing to sautee all the other ingredients sautee in a pan. Actually the spices (cumin, fennel seeds and paprika) would taste much better if fried first. I added three garlic cloves and a teaspoon of mustard seeds. I used home made soured cream instead of Greek yoghurt (I cannot find it easily in Brazil). Next time I will use a lime instead of a lemon and coriander instead of parsley. All in all, it is a very good, tasty, recipe, but made in a pan as if you were making a curry you can cut short the cooking time by more than a half.
25th Sep, 2012
Absolutely delicious! Will make again for sure. The natural yoghurt condiment really makes this dish special, so please don't skip it :-)
18th Sep, 2012
Really yummy!!! Everyone enjoyed this so much, will be making again!!!! Served with rice and added a extra clove of garlic.
24th Jun, 2012
Made this for a Sat eve meal. All the family loved it! Lots of gutsy flavour alongside the sweetness of the red onion - Delicious - Forgot to add the yoghurt but don't think it really needs it. Served with fruity cous cous. Will definately do this again!
craftydawn's picture
3rd May, 2012
I to added much more garlic in whole cloves, as well as a copped chilli it needed it. as on it's own there was something missing. I know to some bread is a bad word but hubby and I had with crutsy bread and it was yummy ;0)
22nd Apr, 2012
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.


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