Preheat the oven to 210°C/190°C fan/gas mark 7. For the bake, make a paste in a large bowl with lemon for zing, garlic, cumin for kick and the oil. Season well and loosen with 50ml water, then add the chicken, red onion for punch and sweet potatoes. Toss well, then tip into a baking tray and roast for 30 minutes.
Zingy lemon chicken traybake
Ingredients
4
servings
-
- 1,5
- 3
- 1 tbsp
- 2 tbsp
- 1 kg
- 600 g
- 3
- 1 head
- 300 g
- 0,5
- 1
-
For the yoghurt dressing
- 150 g
- 1
- 0,5
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Preparation
Remove the tray from the oven, turn the vegetables and add broccoli for crunch. Return to the oven for a further 15—20 minutes, then leave to rest for 5 minutes.
Meanwhile, cook the green beans according to packet instructions. Mix the ingredients to make the yoghurt dressing, seasoning to taste. Scatter the basil leaves over the traybake and serve from the dish, with the green beans, dressing and chopped chilli on the side.
