Chicken, chickpea and pepper traybake

Simple traybake, great for those evenings where you can't be bothered. Recipe Trolley
Prep: 0H 10M
Cook: 0H 35M
Serves: 4



Preheat the oven to gas 7, 220°C, fan 200°C. Put the chicken breasts, chickpeas, peppers, onions and cherry tomatoes in a medium roasting tin so everything fits tightly. Whisk the oil with 2 tsp paprika, the lemon zest and a little seasoning, then drizzle it over everything; toss to coat. Nestle 4 lemon wedges into the tin, reserving the rest. Pour in the stock and bake for 30-35 mins until the chicken is cooked through and the veg is tender.


Meanwhile, mix the garlic, yogurt, a pinch of paprika and half the basil in a small bowl. Wrap the bread in foil and warm through in the oven for the last 5 mins of the traybake’s cooking time.


Scatter over the remaining basil and serve with warm crusty bread, the garlicky yogurt and remaining lemon wedges for squeezing over.

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