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
