CHICKEN, RED PEPPER & ALMOND TRAYBAKE

Chicken, red pepper & almond traybake image

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

Provided by Good Food team

Time 55m

Number Of Ingredients 11

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

Steps:

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.
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.

Nutrition Facts : Calories 442 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.34 milligram of sodium