Ras-el-hanout traybake

Ingredients

• 400g sweet potatoes, cut into 2cm chunks (peel if desired)
• 400g carrots, cut into 2cm chunks (or discs)
• 1 Tbsp olive oil
• 1 large red onion, cut into 8 wedges
• 3 garlic cloves (cut in half)
• 4 chicken breast fillets (approx. 170g each)
• 1 lemon, cut into quarters
• 3.5 tsp ras-el-hanout spice mix
• 1 tsp dried thyme
• Handful fresh coriander, chopped
• Salt and freshly ground black pepper
• 4 Tbsp natural yoghurt, to serve

Instructions

1. Preheat the oven to 180°C.
2. Put the sweet potato and carrot into a roasting tray; drizzle with the oil and season with the salt and pepper. Roast for 10 minutes.
3. Add the red onion and garlic and toss well, then lay the chicken fillets on top in a single layer. Roast for 20 minutes.
4. Turn the chicken over, place the lemon quarters in the roasting tray, then sprinkle the thyme and ras-el-hanout spice mix over everything. Roast for 15-20 minutes, or until the chicken is cooked through.
5. Stir the coriander through the traybake, then serve with a lemon wedge and, if desired, yoghurt.

Serves 4.

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