A tasty one-pan roast chicken supper with lemon, cumin, paprika, coriander and other North African flavours
Prep:15 mins
Serves 4
500g boneless, skinless chicken thigh3 medium red onions, cut into thick wedges500g small red potato, cut into thick slices2 red peppers, deseeded and cut into thick slices1 garlic clove, finely chopped1 tsp each ground cumin, smoked paprika and fennel seeds, slightly crushed3 tbsp olive oilzest and juice 1 lemon50g whole blanched almond, roughly chopped170g tub 0% Greek yogurt, to servesmall handful parsley or coriander, chopped, to serve
STEP 1Heat 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.STEP 2Roast 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.
