Red pepper salad with baked chicken

  • serves 4
  • Easy

Easy idea for roast chicken. Use thighs instead of a whole bird and it's quick for a speed midweek meal. With red peppers, red onion, capers and ras el hanout for a salad, there's no need for gravy.



  • red peppers 3
  • red onion 1
  • olive oil
  • chicken pieces 8, whole legs and thighs
  • ras el hanout 2 tbsp
  • non pareil capers 2 tbsp
  • parsley a bunch, chopped
  • orange 1, zested and juiced


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Halve the red peppers, remove the stalks and seeds, and cut them into thick slices. Tip these into an ovenproof dish. Finely slice the red onion and scatter this on top. Add a good slug of olive oil, season well and stir everything together. Rub the chicken pieces with oil and sprinkle with a little ras el hanout, season and sit them on top of the peppers and onion. Roast for 40–50 minutes or until the chicken is cooked through.

  • Step 2

    Lift the chicken off the peppers and keep it warm. Add the capers, parsley and orange zest and juice to the peppers, and serve with the chicken pieces.

Nutritional Information

  • Kcals 521
  • Carbs 13.6g
  • Protein 40.6g
  • Fat 33.9g
  • Salt 0.9g
  • Fibre 5g