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Paprika Chicken Traybake with Peppers and Red Onion
This paprika chicken traybake is built for busy midweek dinners: everything roasts together on one tray with sweet peppers, red onion and a simple smoky seasoning.
A quick lemon yoghurt sauce keeps it fresh and makes the dish feel more complete without adding much work. Serve with rice, flatbreads, couscous or a bag of salad.
Method
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- Heat the oven to 220°C/200°C fan/gas 7 and line a large baking tray with baking paper if you want easier washing up.
- Put the chicken, sliced peppers and red onion wedges on the tray. Add the olive oil, smoked paprika, cumin, garlic granules, lemon zest, salt and black pepper.
- Toss everything together until the chicken and vegetables are evenly coated, then spread into a single layer so the pieces roast rather than steam.
- Roast for 25-30 minutes, turning once halfway, until the chicken is cooked through and the peppers are soft with lightly charred edges.
- While the traybake cooks, mix the yoghurt with 1 tbsp lemon juice, a pinch of salt, black pepper and half the chopped parsley.
- Spoon the yoghurt sauce over the hot chicken traybake or serve it on the side, then finish with the remaining parsley and extra lemon juice if needed.
Ingredients
- 1 tsp garlic granules
- 1 large red onion cut into wedges
- 1 tsp ground cumin
- salt, to taste
- 650g chicken thigh fillets cut into large chunks
- 1 lemon zested and juiced
- 2 Red peppers deseeded and sliced
- Black Pepper freshly ground, to taste
- 2 tsp smoked paprika
- 1 small handful fresh parsley roughly chopped
- 2 tbsp olive oil
- 150g plain yoghurt
Notes
Chicken thighs stay juicier than breast for traybakes, but diced chicken breast will work if you reduce the cooking time slightly.
Add cherry tomatoes or courgette for extra vegetables, but keep everything in a single layer so it roasts properly.
For a bigger dinner, serve with rice, couscous, warm flatbreads or oven chips.
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