Serves 4
55 min
Chicken, Red Pepper & Almond Traybake
Recipe GLPRcddac938edd627
A vibrant one-tray wonder featuring tender roasted chicken thighs with sweet red peppers, potatoes, and red onions seasoned with warming spices like cumin, smoked paprika, and fennel. Topped with toasted almonds and finished with a dollop of Greek yogurt and fresh herbs for a light, satisfying meal.
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Ingredients
500g boneless, skinless chicken thighs, cut into bite-sized pieces
3 medium red onions, cut into thick wedges
500g small red potatoes, cut into thick slices
2 red bell peppers, deseeded and cut into thick slices
1 garlic clove, finely minced
1 tsp ground cumin
1 tsp smoked paprika
1 tsp fennel seeds, lightly crushed
3 tbsp olive oil
1 Zest and juice of 1 lemon
50g whole blanched almonds, roughly chopped
170g Greek yogurt, 0% fat, for serving
Small handful fresh parsley or coriander, chopped
Salt and freshly ground black pepper to taste
Directions
Preheat the oven to 200°C (180°C fan/gas 6). Place the cut chicken pieces, red onion wedges, potato slices, and red pepper slices into a large bowl. Season generously with salt and pepper.
In a separate small bowl, combine the minced garlic, ground cumin, smoked paprika, crushed fennel seeds, olive oil, lemon zest, and lemon juice. Stir until well blended.
Pour the spiced oil mixture over the chicken and vegetables, and toss everything gently until evenly coated. Divide the mixture between two large baking trays in a single layer.
Roast in the preheated oven for 20 minutes, then remove the trays and carefully turn over all the pieces to ensure even cooking.
Return to the oven and roast for a further 20 minutes. Check that the chicken has reached an internal temperature of 165°F and is cooked through, and the vegetables are tender and caramelized.
Scatter the roughly chopped almonds over the trays and return to the oven for 8 minutes, until the almonds are lightly toasted.
Remove from the oven and divide among four bowls. Top each serving with a generous dollop of Greek yogurt and a sprinkle of fresh chopped parsley or coriander. Serve immediately.
