Serving size

1 person 2 people 4 people

Ingredients

1 tbsp red wine vinegar (use half)

(red wine vinegar (100%))
2 tsp smoked paprika & oregano blend (use half)

(smoked paprika, oregano)
2 large potatoes
2 tbsp red pepper tapenade (use half) (Sulphites)

(Red Peppers, Diced, Rapeseed Oil, Tomato Paste, Aubergines, Salt, Garlic Puree, Onion Granules, Balsamic Vinegar (Sulphites), Ground Oregano, Ground Black Pepper, Acidity regulator: Citric Acid E330.)
80g greek style yoghurt (use half) (Milk)
150g British Free Range chicken thighs
1 onion (use half)
40g rocket (use half)
100g feta (use half) (Milk)
1 pepper (use half)

Allergens

Contains: Milk, Sulphites

Nutritional Information

Ingredients

2 tsp smoked paprika & oregano blend

(smoked paprika, oregano)
2 large potatoes
1 tbsp red wine vinegar

(red wine vinegar (100%))
80g greek style yoghurt (Milk)
40g rocket
100g feta (Milk)
2 tbsp red pepper tapenade (Sulphites)

(Red Peppers, Diced, Rapeseed Oil, Tomato Paste, Aubergines, Salt, Garlic Puree, Onion Granules, Balsamic Vinegar (Sulphites), Ground Oregano, Ground Black Pepper, Acidity regulator: Citric Acid E330.)
300g British Free Range chicken thighs
1 onion
1 pepper

Allergens

Contains: Milk, Sulphites

Nutritional Information

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High protein New

Free-range Romesco Chicken Traybake Salad with Feta & Smokey Potatoes

Prep time: 15 mins

Total time: 35 mins

Cuisine: Spanish

Food group: Poultry

Kefir new dev

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Quarter the potatoes lengthways
Place on the lined baking tray and toss with 1 tsp oil, half the paprika & oregano and a pinch of salt and pepper. Roast for 10 mins, until starting to soften

Meanwhile, thinly slice the pepper. Peel the onion and cut into 8 wedges
After 10 mins, add the pepper, onion and chicken thighs to the potato tray. Toss with 1 tsp oil, the remaining paprika & oregano and a pinch of salt and pepper. Roast for 18-20 mins, until cooked through and golden

Meanwhile, crumble half the feta into the small bowl. Use the back of a fork to mash. Add the yoghurt and red pepper tapenade and mash to combine. Season with pepper

Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
When ready, allow the chicken to rest for a few mins
Thinly slice the chicken, then return to the tray with the rocket and red wine vinegar. Toss to combine

Use the back of a spoon to spread two thirds of the romesco sauce onto plates. Top with the chicken and veg. Dollop over the rest of the sauce and crumble over the remaining feta