Chicken, Red Pepper & Almond Tray Bake
Chicken, Red Pepper & Almond Tray Bake
500g boneless chicken thighs
3 medium red onions, cut into thick wedges
500g small baby new potatoes, cut into thick slices
2 red peppers, deseeded and cut into slices
2 cloves of garlic, 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 of Greek yogurt to serve
Small handful of coriander, chopped, to serve
Heat oven to 180C. Place the chicken, onions, potatoes and peppers in a large bowl and ground salt and fresh black pepper. In another bowl, mix the garlic, spices, oil and lemon zest and juice. Mix and pour over everything, mix well and spread the mixture between two baking trays. Roast for about 40 mins, turning the chicken until cooked through. Add the almonds for the final 8 mins of cooking. Serve on plates with a Greek style salad and a dollop of Greek yogurt. and a scatter of the chopped coriander. Use fresh crusty bread to mop up any juices.