Chicken, red pepper & almond traybake
By Hobbykoch ·
A tasty one-pan roast chicken supper with lemon, cumin, paprika, coriander and other North African flavours
- Servings
- 4
- Prep time
- 15 Min.
- Cook time
- 40 Min.
- Total time
- 55 Min.
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
Instructions
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.
Nutrition facts
per serving
| Energy | 442 kcal |
|---|---|
| Fat | 20 g |
| of which saturates | 3 g |
| Carbohydrates | 34 g |
| of which sugars | 11 g |
| Fiber | 5 g |
| Protein | 34 g |
| Salt | 0.3 g |
Provided by the author, partly estimated. Please check ingredients and allergens yourself.
Source: bbcgoodfood.com
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