8     1.5h   200°C | Fan oven: 175°C      50 min     30 min  

800g sweet potato peeled and cut in 2 cm cubes

800g carrot peeled and cut in 2 cm cubes

2 tbsp olive oil

2 large onion cut into wedges

6 cloves garlic chopped finely

1 kg chicken breast whole or diced for quicker cook

1 lemon quarted

4 tsp Ras el Hanout Spice Blend

1 tbsp dried thyme *

1 tbsp coriander *

to taste salt

to taste ground black pepper

500g yogurt

optional: basmati rice

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.

*or a handful fresh

---

Related recipes

Copyright © Fika 'n' Food | Made by Henita Design