Chicken potato and red pepper traybake with almonds
Lalkila Kitchen · Chicken · Meat · Contemporary cooking · International influenced
An oven tray meal offers a different rhythm from a curry: prepare the vegetables, spread everything out and use doneness checks before serving. Lemon, cumin and fennel connect familiar pantry ingredients with a contemporary roast supper.
Ingredients
- 500 g boneless skinless chicken thighs
- 3 red onions, in wedges
- 500 g small potatoes, thickly sliced
- 2 red peppers, thickly sliced
- 1 garlic clove, chopped
- 1 teaspoon each ground cumin, smoked paprika and crushed fennel seeds
- 3 tablespoons olive oil
- Zest and juice of 1 lemon
- 50 g blanched almonds, chopped
- 170 g plain Greek yoghurt and chopped coriander, to serve
- Salt and pepper to taste
Method
- Heat the oven to 200°C, or 180°C fan. Mix garlic, spices, oil and lemon with the chicken and vegetables.
- Spread across two roasting trays without crowding. Roast, turning partway through, until potatoes are tender and chicken reaches 74°C/165°F.
- Scatter almonds over near the end, watching closely so they toast without burning. Serve with yoghurt and coriander.
Cooking notes
Contains almonds and milk. Keep raw-chicken utensils separate from ready-to-eat accompaniments. Similar-sized potato pieces help the trays finish more evenly.
Pantry shopping at Lalkila.com
Explore spices and seasonings at Lalkila.com. Check the actual ingredients and destination eligibility for each product; buy fresh ingredients locally as needed.
More recipes
- Banana coconut and semolina steamed cakes
- Chickpea yoghurt and tahini dip with lemon
- Egg flower soup with garlic and white pepper
Source and adaptation
Adapted from Good Food team's Chicken, red pepper & almond traybake, Good Food magazine, December 2011. Temperature: FoodSafety.gov. Read the original recipe.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.