2 - Chicken with Moroccan-Spiced Vegetable

Chicken with Moroccan-Spiced Vegetables

 

Ingredients

This one roasting tray recipe couldn't be easier. Simply combine all the ingredients with the delicious spices and put it in the oven. Within the hour you'll have a tasty, rather impressive looking dish for everyone to tuck straight into.
 

• ½ medium butternut squash
• 2 small red onions, quartered
• 8 baby carrots, scrubbed
• 8 small potatoes, halved
• 3 large cloves garlic, peeled
• Olive oil
• 4 chicken breast fillets
• 1 lemon, quartered
• 1tsp mild paprika
• ½tsp ground coriander
• ½tsp cumin seeds
• ½tsp fennel seeds
• Parsley leaves, to serve
• Extra olive oil, to serve

Method

1. Heat the oven to 200°C (gas mark 6). Peel and cut the butternut squash into 2cm (¾in) dice. Place the squash, onions, carrots, tomatoes and garlic in a large baking tray and drizzle with olive oil. Roast for 30 mins, then mix gently. 
2. Place the chicken and lemon wedges in the baking tray. Combine the paprika, coriander, cumin and fennel seeds and sprinkle over the vegetables and chicken. Return to the oven for a further 20 mins, or until the chicken is cooked. 
3. Stir through the parsley leaves. Season with salt and freshly ground pepper and serve drizzled with olive oil.