Moroccan Yoghurt Chicken with Roasted Vegetables

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Pat chicken dry and cut into steaks. To do this, place your hand flat on top of each chicken breast and use a knife to slice through horizontally to make two thin steaks. Place in a bowl with all remaining Moroccan yoghurt chicken ingredients and toss to coat. Set aside to marinate for 10
    minutes.
3. While chicken is marinating, prepare vegetables. Dice potatoes, parsnip and courgettes 2cm; slice carrots in half horizontally and then dice 1
   cm.
4. Toss all vegetables (except courgettes) with honey and olive oil on first tray and season with salt and pepper. Roast for about 15
   ‹ minutes, then toss courgettes through vegetables and cook a further
   10–15
   ‹ minutes, or until golden and tender.
5. While vegetables are cooking, heat a drizzle of olive oil in a fry-pan on medium heat. Remove chicken from marinade and fry until golden and cooked through, about 3€ minutes each side. Remove from pan and set aside, covered in foil to rest for 2–3€ minutes. Slice thickly.
6. In a bowl, combine yoghurt and coriander and season with salt and pepper.
7. Spoon roasted vegetables and chicken onto plates. Dollop over coriander yoghurt and sprinkle with almonds. Squeeze over lemon juice just before serving (if desired).