A winner for the whole family, a tiny bit of prep time, but once it’s in the oven you can relax, great flavour with no fuss!
600g chicken thighs with skin on
2 tbsp. olive oil
3 medium red onions, quartered
800g new potatoes, cut into thick slices lengthwise
2 red peppers, deseeded and cut into thick slices
400g cherry tomatoes
2 garlic cloves, crushed
1 tsp. cumin
1 tsp. smoked paprika
Pinch of dried chilli flakes (optional)
1 tsp. fennel seeds slightly crushed
Zest and juice 1 lemon
180g 0% fat Greek yogurt
Small handful parsley or coriander chopped
Preheat the oven to 220C (200C Fan).
Mix together the garlic, chilli flakes, spices, lemon zest, juice and olive oil in a small bowl.
Place the onions and potatoes, in 2 large ovenproof dishes, pour over the spice mixture and rub in. Place in the oven and roast for 25 minutes.
Remove from the oven and add the chicken thighs and the peppers. Season with salt & pepper and put back in the oven for another 30 minutes until the chicken is cooked through. Add the cherry tomatoes for the last 10 minutes of the cooking time.
Serve in bowls with a dollop of yogurt and a sprinkling of coriander.
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