Preheat the oven to 200C/180C Fan/Gas 6. Put the new potatoes and carrots in a roasting tray, drizzle over the oil and season with salt and pepper, roast for 10 minutes.
Add the red onion, coriander seeds, black peppercorns and garlic and toss well. Roast for another 20 minutes.
Spread the chicken breasts and lemon quarters into the tray in a single layer, coat all ingredients with the ras-el-hanout and thyme. Roast for a further 20 minutes, or until the chicken is cooked through – ensure no pink meat. Stir through the coriander, enjoy!
This 3 step spicy chicken traybake is an easy and healthy dinner and can be rustled up in quick time, with plenty of Greenfields spice to deliver on flavour. Perfect for busy weeknights and lazy weekends.
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