14 oz. sweet potatoes, peeled & cut into 1" cubes
14 oz. carrots, cut into 1" cubes (or as cube-like as a carrot
1 tblsp. olive oil
1 large red onion, cut into 8 wedges
3 cloves garlic, sliced thick
4 chicken breasts, about 6 oz. each (I cut each in half
1 lemon, quartered
2 tsp. Ras-El-Hanout spice mix*
handful of fresh thyme sprigs
handful of fresh cilantro, chopped
salt & freshly ground pepper
Plain yoghurt (for serving — I use 2% Greek yoghurt)
Preheat the oven to 400º. Put the sweet potatoes and carrots in
a roasting pan, drizzle over the olive oil, and season well with
salt and pepper. Roast for 10 minutes.
Add the red onion and garlic, and toss the mixture well. Roast
for another 20 minutes.
Put the chicken breasts and lemon quarters in the roasting tray,
in a single layer over the veggies. Sprinkle everything with the
ras-el-hanout and thyme sprigs. Roast for another 20 minutes, or
until the chicken is thoroughly cooked.
Stir in the coriander. (Or, if you have non-coriander lovers in
the family, serve that at table in a separate bowl.) Either bring
the roasting dish to table, or divide the mixture evenly among the
plates (serves 4 or 5 depending on how you cut the chicken). Serve
with sliced lemon for squeezing, and a tablespoon or two of
*If you can't find Ras-El-Hanout at your local North
African or Middle Eastern shop, here's a recipe.