This all-in-one dish couldn't be easier to throw together. Leave the oven to do the work and you'll have a simple midweek staple the whole family will enjoy, that you'll want to go back to again and again.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Cal/Serv:
459
Ingredients
2 Tbsp. olive oil
600 g baby new potatoes, halved
4 medium skin-on chicken breasts
1 Tbsp. plain flour
1 Tbsp. smoked sweet paprika
2 1/2 Tbsp. sherry vinegar
2 garlic cloves, crushed
1 Tbsp. runny honey
150 g roasted peppers from a jar (about 3), roughly chopped
25 g flaked almonds
large handful parsley, roughly chopped
Directions
Step 1Preheat oven to 200°C (180°C) mark 6. In a large bowl, mix 1tbsp of the oil, potatoes and some seasoning to coat. Empty into a large ovenproof serving dish and roast for 15min.
Step 2Meanwhile, cut a few slits into the top of each chicken breast, then put into the empty bowl with remaining 1tbsp oil, flour, 1⁄2tbsp paprika and some seasoning. Mix to coat. Add chicken to potatoes, skin-side up. Roast for 30min.
Step 3In a small bowl, mix remaining 1⁄2tbsp paprika, vinegar, garlic, honey and some seasoning. Add peppers to the roasting tin, drizzle over vinegar sauce and scatter over almonds. Return to the oven for 10-15min, until chicken is cooked through and potatoes are golden and tender. Sprinkle over parsley and serve with bread to mop up the juices, if you like.
Romesco sauce is typically roasted red pepper and almonds, whizzed together to create a deliciously fragrant accompaniment to chicken or fish. However, if you fancy breaking the mould, then try adding cherry tomatoes on the vine instead of peppers, and hazelnuts instead of flaked almonds.
A sturdy fish, like monkfish would work well in place of the chicken here (just adapt the timings accordingly).
If you're a fan of this traybake, then we have plenty of traybakes to try.
Per serving:
Calories: 459
Protein: 50g
Fat: 14g
Saturates: 2g
Carbs: 33g
Sugars: 6g
Fibre: 4g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
