Name: Paprika Chicken Traybake with Peppers & Red Onion
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
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

Method

10 mins prep30 mins cook40 mins total

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.