Blackened chicken & Jersey Royal traybake
2
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Spring is peak season for Jersey Royals. The full-flavoured potatoes are famous the world over. Try them in this Caribbean-style chicken traybake that makes a great family supper.
Ingredients
Paprika
2 teaspoon(s), level
Allspice
1 teaspoon(s)
Oregano, Dried
1 teaspoon(s), level
Chicken breast, skinless, raw
4 medium
Vegetable Oil
1½ tablespoon(s)
New potatoes, raw
750 g
Red onion
2 small
Red pepper
1 medium
Yellow pepper
1 medium
Garlic
2 clove(s)
Calorie controlled cooking spray
4 spray(s)
Parsley, fresh
3 tablespoon(s)
Instructions
1
Combine the paprika, allspice and oregano in a small bowl. Put the chicken in a food bag, season to taste, and add the spice and herb mixture and ½ tablespoon of the oil. Seal the bag and shake to coat the chicken. Transfer to the fridge to marinate for 30 minutes.
2
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the potatoes, onions, peppers and whole garlic cloves in a large roasting tin and drizzle over the remaining oil. Season to taste, then toss to combine. Roast for 20 minutes.
3
Meanwhile, mist a large nonstick pan with cooking spray and put over a medium-high heat. Add the chicken and cook for 2-3 minutes each side until charred. Transfer the chicken to the roasting tin with the potatoes and veg. Cook for another 15 minutes or until the chicken and potatoes are cooked through. Serve with the parsley scattered over the top.
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