Chicken, Red Pepper & Almond Traybake
This flavorful one-pan chicken dinner is a colorful array of tender chicken thighs, red onions, potatoes, and red peppers roasted to perfection with a zesty blend of spices and lemon. Topped with crunchy almonds, a creamy Greek yogurt dollop, and a sprinkle of fresh herbs, this dish comes together effortlessly for a delicious and satisfying meal.
— Constant Cookbook
Ingredients
- 500g boneless, skinless chicken thighs
- 3 medium red onions , cut into thick wedges
- 500g small red potatoes , 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 almonds , roughly chopped
- 170g tub 0% Greek yogurt , to serve
- small handful parsley or coriander, chopped, to serve
Instructions
- 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.
Cook Time
40M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 442 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 34 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 34 grams protein
- Sodium Content: 0.34 milligram of sodium
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