Our gut-health friendly chilli chicken traybake is a breeze to make. Succulent chicken legs get marinated in a spiced, Greek yogurt mixture and then cooked on top of a healthy mixture of wholegrain rice, peppers and kidney beans - all in one traybake for ease.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins
Cal/Serv:
526
Ingredients
For the chicken
150 g Greek-style yogurt
1 tsp. hot smoked paprika
1 tsp. ground cumin
1 tsp. ground coriander
1 lime
4 chicken legs
For the traybake
2 x 250g pouches cooked wholegrain rice, see GH TIP
1 red pepper, deseeded and cut into 1.5cm pieces
1 red onion, cut into 12 wedges through the root
400 g tin kidney beans, drained and rinsed
250 ml chicken stock
Large handful coriander, roughly chopped
To serve, optional
Guacamole
Directions
Step 1For the chicken, in a medium nonmetallic
bowl, mix the
yogurt, spices, the finely
grated zest of the lime, 1/2tsp salt and plenty of freshly
ground black pepper. Add the chicken
legs and turn to coat. Cover and chill to
marinate for at least 30min (up to 24hr).
Step 2Preheat oven to 200C (180C fan)
mark 6. For the traybake, empty the rice
into a large roasting tin or ovenproof
serving dish, breaking up any clumps.
Mix in the pepper, onion, kidney beans
and plenty of seasoning. Pour in the
stock. Top with the coated chicken legs
(skin-side up) and cook in the oven for
50min, or until the chicken is cooked
through and beginning to char.
Step 3Squeeze over the juice from the zested
lime and garnish with coriander. Serve
with guacamole, if you like.
GH TIP: You can use 300g wholegrain brown basmati rice instead of pouches. Simply cook first according to pack instructions.
You can also use skin-on chicken thighs instead, if you prefer. Just adjust the cooking time accordingly!
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
