500g boneless, skinless chicken thighs
3 medium red onions, cut into thick wedges
500g small red potatoes, cut into thick slices
2 red peppers, deseeded and cut into thick slices
1 garlic clove, finely chopped
1 tsp each ground cumin, smoked paprika and fennel seeds, slightly crushed
3 tbsp olive oil
zest and juice 1 lemon
50g whole blanched almonds, roughly chopped
170g tub 0% Greek yogurt, to serve
small handful parsley or coriander, chopped, to serve
Heat oven to 200C. 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.
Roast 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.