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
2Tbsp.
olive oil
600g
baby new potatoes, halved
4
medium skin-on chicken breasts
1Tbsp.
plain flour
1Tbsp.
smoked sweet paprika
21/2Tbsp.
sherry vinegar
2
garlic cloves, crushed
1Tbsp.
runny honey
150g
roasted peppers from a jar (about 3), roughly chopped
25g
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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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
