Ras-el-hanout Chicken Traybake
Credit: BBC Food
800g sweet potato, peeled and cut in 2cm cubes
800g carrots, peeled and cut in 2cm cubes
2 tbsp olive oil
2 large red onions, cut into wedges
6 garlic cloves
1 kg chicken, whole or diced for quicker cook
1 lemon, quartered
4 tsp ras el hanout spice mix
1 tbsp dried thyme*
1 tbsp dried coriander leaf*
salt
black pepper
*or a handful fresh
To serve
yogurt
rice (optional)
Preheat the oven to 200°C/175°C. Put the sweet potatoes and carrots in a roasting tray, drizzle over the oil and season well with salt and pepper. Roast for 10 minutes.
Add the red onion and garlic and toss well. Roast for another 20 minutes.
Put the chicken breasts and lemon quarters in the roasting tray in a single layer. Sprinkle everything with the ras-el-hanout and thyme. Roast for a further 15-20 minutes, or until the chicken is cooked through. Stir through the coriander.
