Spiced Roast Chicken with Peppers, Aubergine and Onion

Name: Rukmini Iyer Spiced Roast Chicken With Peppers | Roast Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Ingredients: 1 large aubergine, cut into 1½cm cubes; 2 red peppers, cut into 1cm slices; 1 yellow pepper, cut into 1cm slices; 1 red onion, roughly sliced; 4 vine tomatoes, quartered; 3 cloves of garlic; 4 heaped tsp ras-el-hanout; 2 tbsp olive oil; 1 tsp sea salt flakes; 4 free-range chicken breasts (halved if very large); A handful of fresh coriander, chopped; natural yogurt; cous cous or flatbreads

by Rukmini Iyer from The Quick Roasting Tin

A quick and easy midweek meal, this spiced chicken traybake is perfect served up with cous cous or flatbreads and a dollop of natural yogurt.

Tray Bake Family Friendly Dinner Party

Serves 4

Total 40 min

Prep 10 min

Cook 30 min

Easy

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Introduction from Rukmini Iyer

An easy, all-in-one chicken traybake for a casual dinner with friends, packed with flavourful vegetables. Rather than a long list of spices, I like to use ras-el-hanout for this. It’s a readily available Middle Eastern spice mix that adds a lovely warming flavour to the dish. It isn’t hot in the way that chilli is, so if your guests like spicy food, add a teaspoon of chilli flakes as well.

Ingredients

1 large aubergine, cut into 1½cm cubes

2 red peppers, cut into 1cm slices

1 yellow pepper, cut into 1cm slices

1 red onion, roughly sliced

4 vine tomatoes, quartered

3 cloves of garlic

4 heaped tsp ras-el-hanout

2 tbsp olive oil

1 tsp sea salt flakes

4 free-range chicken breasts (halved if very large)

To serve:

A handful of fresh coriander, chopped

natural yogurt

cous cous or flatbreads

Method

Preheat the oven to 180°C fan/200°C/gas 6. Tip the aubergine, peppers, onion, tomatoes and garlic into a large roasting tin along with 2 teaspoons of the ras-el-hanout, 1 tablespoon of olive oil and the sea salt flakes. Mix really well with your hands.

Arrange the chicken breasts over the vegetables and drizzle the other tablespoon of oil over them, followed by a good pinch of salt and the remaining ras-el-hanout. Transfer to the oven and roast for 25–30 minutes, until the chicken is cooked through.

Serve scattered with the fresh coriander, with yogurt on the side along with a pile of flatbreads or buttery cous cous.

Preview