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Roast chicken with cumin vegetables
Roast chicken with cumin vegetables
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Zesty roasted veggies and spinach complement juicy chicken breasts flawlessly.
Ingredients:
  • 350g chat potatoes, halved
  • 300g butternut pumpkin, peeled,cut into 2cm wedges
  • 1 large carrot, peeled, halved, chopped
  • 2 small parsnips, peeled, trimmed, quartered
  • 2.50 gm ground cumin
  • olive oil cooking spray
  • 4 (150g each) chicken breast fillets, trimmed
  • 75g baby spinach
  • lemon wedges, to serve
Instructions:
  • Preheat your oven to 220°C. Combine potatoes, pumpkin, carrot, parsnips, cumin, salt, and pepper in a large bowl. Lightly spray the vegetables with oil and toss until evenly coated. Quickly spray a roasting pan with oil and place it in the oven for 3 minutes to preheat.
  • Add the vibrant vegetables to the sizzling roasting pan. Roast, gently flipping them from time to time, for 25 minutes.
  • Season chicken generously with salt and pepper. Spray a non-stick frying pan with oil and heat over high heat. Sear chicken for 2 minutes on each side until golden brown. Transfer chicken to a baking tray.
  • Place chicken beneath the vegetables in the oven and cook for 7 to 10 minutes, or until chicken is perfectly cooked. Remove chicken from oven, cover with foil, and let it rest for 5 minutes. Raise oven temperature to 250°C and roast vegetables for an additional 5 minutes until golden and tender.
  • Place a bed of fresh spinach on individual serving plates. Add the deliciously seasoned chicken on top. Accompany with a side of roasted vegetables and a garnish of fresh lemon wedges for a burst of flavor.

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