Chicken, red pepper & almond tray bake


Servings: Serves 4


● 500g boneless, skinless chicken thighs ● 3 medium red onions, cut into thick wedges ● 500g small red potatoes, cut into thick slices ● 2 red peppers, 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 almonds, roughly chopped ● 170g tub 0% Greek yogurt, to serve ● small handful parsley or coriander, chopped, to serve


1. Heat oven to 200C/180C fan/gas 6. 2. Place the chicken, onions, potatoes and peppers in a large bowl and season. 3. 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. 4. Roast for 40 mins, turning over after 20 mins, until the chicken is cooked through. Add the almonds for the final 6 mins of cooking. Serve in bowls with Greek yogurt and some chopped parsley or coriander.

Nutritional Info:

Special Diets:

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