Chicken, red pepper & almond traybake

• boneless, skinless chicken thigh↗500g 500g
• medium red onions↗3 3

  cut into thick wedges

• small red potato↗500g 500g

  cut into thick slices

• red peppers↗2 2

  deseeded and cut into thick slices

• garlic clove↗1 1

  finely chopped

• each ground cumin, smoked paprika and fennel seeds1 tsp 1 tsp

  slightly crushed

• olive oil↗3 tbsp 3 tbsp
• zest and juice 1 lemon
• whole blanched almond↗50g 50g

  roughly chopped

• tub 0% Greek yogurt170g 170g

  to serve

• parsley↗small handful small handful

  or coriander, chopped, to serve

Step-by-step instructions

1. 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. 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.