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A simple chicken traybake elevated with smoky paprika, all you have to do is get it in the oven and wait for the magic to happen. Adding chicken stock to the tray allows all of the flavours to mingle and create a true taste sensation. See method
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Preheat the oven to gas 7, 220°C, fan 200°C. Put the chicken breasts, chickpeas, peppers, onions and olives in a 30 x 40cm roasting tin so everything fits snugly. Whisk the oil with 2 tsp paprika, the lemon zest and a little seasoning, then drizzle it over everything; toss to coat. Nestle 4 lemon wedges into the tin, reserving the rest. Pour in the stock and bake for 30-35 mins until the chicken is cooked through and the veg is tender.
Meanwhile, mix the garlic, yogurt, a pinch of paprika and half the basil in a small bowl. Wrap the bread in foil and warm through in the oven for the last 5 mins of the traybake’s cooking time.
Scatter over the remaining basil and serve with warm crusty bread, the garlicky yogurt and remaining lemon wedges for squeezing over.
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