Ras-el-hanout chicken traybake

Smash out a easy and healthy dinner in no time with this medium spiced chicken traybake. Using a lot of root vegetables we have reduced the carbohydrates and included plenty of spice to turn up the flavour. Recipe Trolley
Prep: 0H 30M
Cook: 1H 0M
Serves: 4



Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potatoes, courgette, chilli 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.


To serve, divide between four plates, each with a slice of roast lemon for squeezing over and a tablespoon of yoghurt.

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