One tray roast dinners are perfect for quick weeknight cooking because they are so easy to prepare. This recipe takes the classic winter roast chicken to the next level with a spiced chicken rub, winter super veg and a tahini dressing.
30 Minutes. Make extra for lunch the next day!
2 free range chicken breasts
6 baby beetroot
1 medium sweet potato
4 stems purple kale
1 tablespoon tahini
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon sumac
1/2 teaspoon turmeric
Preheat oven & cook vegetables
Preheat oven to 200ºC on fan bake. Remove stem end of the beetroot. Cut beetroot and sweet potato into even bite-sized pieces. Place vegetables on a tray, drizzle with olive oil and season with salt and pepper. Place in oven on middle rack for 15 minutes.
In a bowl, combine chicken, a good drizzle of olive oil, salt and the spice mix. Mix well to coat and set aside.
Cook chicken & vegetables
Add chicken to tray in oven and roast with the veg for a further 18 – 20 minutes, until the chicken is golden. Remove from the oven and rest for 2 minutes.
Make salad & dressing
Remove stems of kale and finely slice leaves. To make the dressing, whisk together the juice of the lemon, tahini, a tablespoon of water, a drizzle of olive oil,
salt and pepper.
Slice chicken into 2cm strips and combine with roasted veg and kale. Pour over the dressing and toss to combine.
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The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.
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