Green garlic chutney roast chicken with cumin-spiced vegetables

Served with cumin-spiced vegetables this is the perfect roast dinner to shake up up your Sunday lunch. Scrub the veg well but there is no need to peel them. Leaving the skin on adds nutrients and fibre. Using baby potatoes means you don’t have to par-boil them, but if using other potatoes, slice thinly or par-boil first. If you are feeling adventurous, double the chutney ingredients and try marinating a whole roast chicken for a beautiful centrepiece dish.

Prep:15 mins
Cook:45 mins
Plus 1hr marinating
Serves 2
Easy

Nutrition per serving

kcal 519
fat 21g
saturates 3g
carbs 40g
sugars 0g
fibre 12g
protein 35g
salt 0.94g

Ingredients

250g chicken breast mini fillets
350g baby potatoes , halved lengthways or thickly sliced if using larger potatoes (approx 1cm)
200g carrots , no need to peel, cut into 1cm slices
half a small red cabbage (approx 200g) , cut into 2 wedges
1 tsp cumin seeds
1 tbsp olive oil
100g coriander
3 garlic cloves
2 tbsp lemon juice
1/2 apple
1-2 green chillis
2 tbsp olive oil

Method

Tip all the marinade ingredients along with 1/4 tsp salt into a blender and blitz to a smooth paste, adding a splash of water if needed. Reserve half of the marinade in a bowl.
Place the chicken in a large bowl with the other half of the marinade and mix well. Chill for at least 1 hr. Will keep chilled for a day.
Heat the oven to 200C/180C fan/ gas 6. Put the potatoes, carrots and cabbage on a large baking tray, sprinkle with the cumin seeds and drizzle with the olive oil. Mix well to coat. It is important the vegetables are laid flat in one layer to ensure even cooking. Roast for 20 mins.
Nestle the marinated chicken fillets between the vegetables and put back in the oven for 20-25 mins until the chicken is cooked – the juices should run clear when pierced with a sharp knife.
To serve, drizzle the remaining green chutney over the chicken and vegetables. Serve straightaway.