Paprika Chicken Traybake with Peppers and Red Onion
Mediterranean Recipes

Paprika Chicken Traybake with Peppers and Red Onion

In the Oven
serves 4

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.

QuickDinner
10 mins prep30 mins cook40 mins total

  1. 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.

  2. 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.

  3. Toss everything together until the chicken and vegetables are evenly coated, then spread into a single layer so the pieces roast rather than steam.

  4. Roast for 25-30 minutes, turning once halfway, until the chicken is cooked through and the peppers are soft with lightly charred edges.

  5. While the traybake cooks, mix the yoghurt with 1 tbsp lemon juice, a pinch of salt, black pepper and half the chopped parsley.

  6. 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.

Keep cooking

Related recipes