Photo of Chicken, pepper & olive traybake by WW

Chicken, pepper & olive traybake

Points® value
Total Time
35 min
10 min
25 min
This all-in-one meal features Spanish-inspired flavours like peppers, olives, sherry vinegar and paprika – all in a quick and easy bake that’s on the table in 35 minutes.


Calorie controlled cooking spray

4 spray(s)

Olive Oil

1 tablespoon(s)


2 clove(s), finely chopped


1¼ teaspoon(s), level, smoked

Chicken Thigh, Skinless, Boneless, raw

500 g

Peppers, all types

4 medium, sweet mini peppers, halved lengthways and seeded

Waitrose Pimento Stuffed Olives

40 g, drained

Wholemeal bread, sliced

100 g, cut into 2.5 cm cubes

Vinegar, All Types

2 tablespoon(s), sherry

Parsley, fresh

1 tablespoon(s), finely chopped


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a large baking tray with cooking spray.
  2. In a large bowl, combine the oil, garlic and paprika, salt and pepper. Add the chicken and peppers, season to taste and toss until everything is coated. Arrange the chicken and peppers on the prepared baking tray in a single layer. Scatter over the olives.
  3. Roast the chicken and peppers for 15 minutes. Add the bread cubes to the tray and carefully toss everything together with the pan juices, then spread out again into an even layer. Roast for another 10 minutes until the chicken is cooked through and the bread cubes are golden and crisp. Drizzle with the vinegar and serve garnished with parsley.


If you can’t find mini peppers, use 3 mixed red and yellow peppers, deseeded and cut into large chunks.