Chicken, potatoes, and peppers roasted with lemon and spices.
55 minutes · Serves 4
Chicken, pepper & almond traybake
55 minutes · Serves 4
Base recipe: 4 servings.
Ingredient quantities adjust below. Cooking times and pan sizes do not change automatically. Quantities mentioned in the directions refer to the original recipe. For baking, keep the original pan size and make extra batches. For part of an egg, beat it first and measure the portion needed.
Ingredients
- 500 g boneless skinless chicken thighs
- 3 red onions, cut into wedges
- 500 g small red potatoes, thickly sliced
- 2 red peppers, sliced
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon lightly crushed fennel seeds
- 3 tablespoons olive oil
- 1 lemon, zest and juice
- 50 g blanched almonds, chopped
- 170 g Greek yogurt
- Chopped parsley or cilantro
- Salt and pepper
How to make it
- Heat the oven to 400°F (200°C). Combine chicken, onions, potatoes, and peppers; season with salt and pepper.
- Mix garlic, spices, oil, lemon zest, and juice. Toss with the chicken and vegetables and divide between two baking trays.
- Roast about 40 minutes, turning after 20. Add almonds for the final 8 minutes. Check that chicken reaches 165°F and potatoes are tender. Serve with yogurt and herbs.
Make it your own
Keep the trays uncrowded so the vegetables roast evenly.
Method summarized by Bambino from the credited source. Not kitchen-tested by Bambino.
Source: Good Food
Added
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Allow enough oven time
This recipe takes about 55 minutes. Plan when cooking should start and agree with the Sitter on who will handle the oven.