Chicken, red pepper & almond traybake

Ingredients

• 500g boneless, skinless chicken thigh
• 3 medium red onion, cut into thick wedges
• 500g small red potato
  
  

  
  , cut into thick slices
• 2 red pepper, 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

  Method

  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.
  3. Source: bbcgoodfood.com