**Chicken with Moroccan-Spiced Vegetables** Great for a Sunday brunch

This one roasting tray recipe couldn't be easier. Simply combine all the

ingredients with the delicious spices and put it in the oven. Within the hour you'll

have a tasty, rather impressive looking dish for everyone to tuck straight into.

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Ingredients

• ½ medium butternut squash
• 2 small red onions, quartered
• 8 baby carrots, scrubbed
• 8 small potatoes, halved
• 3 large cloves garlic, peeled
• Olive oil
• 4 chicken breast fillets
• 1 lemon, quartered
• 1 tsp mild paprika
• ½ tsp ground coriander
• ½ tsp cumin seeds
• ½ tsp fennel seeds
• Parsley leaves, to serve
• Extra olive oil, to serve

Directions

1. Heat the oven to 200°C (gas mark 6). Peel and cut the butternut squash

   into 2cm (¾in) dice. Place the squash, onions, carrots, tomatoes and garlic

   in a large baking tray and drizzle with olive oil. Roast for 30 mins, then mix gently.

2. Place the chicken and lemon wedges in the baking tray. Combine the

   paprika, coriander, cumin and fennel seeds and sprinkle over the vegetables

   and chicken. Return to the oven for a further 20 mins, or until the chicken is cooked.

3. Stir through the parsley leaves. Season with salt and freshly ground pepper

   and serve drizzled with olive oil.

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This Recipe Is Published Here

bon appetit