Name: Chicken, red pepper & almond traybake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Moroccan
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

Chicken, red pepper & almond traybake

A tasty one-pan roast chicken supper with lemon, cumin, paprika, coriander and other North African flavours

55 min total 15 min prep 40 min cook 4 442 cal

Instructions

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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.