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
150g
Greek-style yogurt
1tsp.
hot smoked paprika
1tsp.
ground cumin
1tsp.
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
400g
tin kidney beans, drained and rinsed
250ml
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!
Emma is Cookery Editor for Good Housekeeping and loves nothing more than sharing her bottomless enthusiasm for all things food and drink with anyone who wants to learn (and even those who don’t!). From super simple one pan suppers to showstopping wedding cakes and everything in between, there’s very little that doesn’t come out of her kitchen. When not developing recipes, writing features or styling food for photography she can be found hiding behind the mountain of cookery books that’s slowly overtaking her house, or exploring restaurants, food shops and festivals in search of the next big thing to share with readers. On the rare days when she’s not thinking about food, you’ll find her in a cosy pub at the end of a long walk with her dog and expert food taster, Angua.
