A tasty one-pan roast chicken supper with lemon, cumin, paprika, coriander and other North African flavours

Serves 4
Preparation and cooking times
Prep 15 minutes
Cook 40 minutes

Ingredients

500g boneless, skinless chicken thighs

3 medium red onions , cut into thick wedges

500g small red potatoes , cut into thick slices

2 red peppers , 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 almonds , roughly chopped

170g tub 0% Greek yogurt , to serve

small handful parsley or coriander, chopped, to serve

Method

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.

Roast for 40 minutes, turning over after 20 minutes, until the chicken is cooked through. Add the almonds for the final 8 minutes of cooking. Serve in bowls with a big dollop of Greek yogurt and some chopped parsley or coriander.

PER SERVING

442 kcalories, protein 34g, carbohydrate 34g, fat 20 g, saturated fat 3g, fibre 5g, sugar 11g, salt 0.34 g

Ends