Chicken, red pepper & almond traybake

2 of 5-a-day 30-60 minutes 4 servings 600 kcal or less cheap cuts chicken pieces every day five a day mains make it tonight north african one pan one-pot roast chicken vitamin c

Ingredients

500g boneless, skinless chicken thigh

3 medium red onions , cut into thick wedges

500g small red potato , 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 almond , 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 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.