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Chicken, red pepper & almond traybake recipe - Recipes - BBC Good Food

  • 4servings
  • 40minutes
  • 442calories

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Source: www.bbcgoodfood.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, E
MineralsCopper, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500g boneless, skinless chicken thighs

  2. 3 medium red onions , cut into thick wedges

  3. 500g small red potatoes , cut into thick slices

  4. 2 red peppers , deseeded and cut into thick slices

  5. 1 garlic clove , finely chopped

  6. 1 tsp each ground cumin, smoked paprika and fennel seeds , slightly crushed

  7. 3 tbsp olive oil

  8. zest and juice 1 lemon

  9. 50g whole blanched almonds , roughly chopped

  10. 170g tub 0% Greek yogurt , to serve

  11. small handful parsley or coriander, chopped, to serve

Instructions Jump to Ingredients ↑

  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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