The Quick Roasting Tin spiced roast chicken with peppers aubergine and onion - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Quick Roasting Tin spiced roast chicken with peppers aubergine and onion By You Magazine - January 5, 2020 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. David Loftus SERVES 4 Prep: 10 minutes Cook: 25-30 minutes 1 large aubergine, cut into 1.5cm 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 couscous or flatbreads Step 1 Preheat the oven to 200C/180C fan/gas 6. Step 2 Tip the aubergine, red and yellow peppers, red onion, tomatoes and cloves of 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. Step 3 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. Step 4 Transfer to the oven and roast for 25-30 minutes, until the chicken is cooked through. Step 5 Serve the spiced roast chicken scattered with the fresh coriander, with yogurt on the side, alongside a pile of flatbreads or buttery couscous. These recipes are taken from best-selling cookery writer and food stylist Rukmini Iyer’s new book The Quick Roasting Tin (Square Peg, £16.99). To order a copy for £10.99 with free p&p until 12 January, call 01603 648155 or go to mailshop.co.uk. Rukmini’s fee for this feature has been donated to Crisis, Shelter and Rape Crisis South London. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved