Mexican Chicken

Steps

1. oven to 220°C. Line two oven trays (one with a lip) with baking paper.
2. Place water, vinegar and salt in a small pot, bring to the boil then remove from heat. Place onion in a small bowl or mug and pour over pickling liquid. Stir and set aside in fridge to cool.
3. Toss pumpkin, oil, fennel cumin seeds and salt on prepared tray (with a lip). Bake for 15 minutes. Drain and rinse chickpeas and pat dry. When pumpkin has been cooking for 15 minutes, add chickpeas, corn and tomatoes. Bake a further 15 minutes, until vegetables are cooked.
4. While pumpkin cooks, peel courgette into long, thin ribbons and thinly slice core. Set aside.
5. Pat chicken dry, season and coat in chipotle spice mix and oil. Place, in a single layer, on second prepared tray.
6. When vegetables have 15 minutes remaining, bake chicken (on rack above vegetables) for 7–10 minutes, until just cooked through. Remove from oven and cover in foil to rest for 5 minutes. Slice on an angle.
7. While vegetables and chicken cook, roughly chop both measures of coriander. Mix all coriander lime yoghurt ingredients in a small bowl and season to taste. Toss spinach, courgette and 2 tablespoons of yoghurt mix through tray of roasted veggies and season to taste. Drain pink pickle, reserving pickling liquid.
8. divide Mexican chicken and vegetables between plates and top with a dollop of coriander lime yoghurt. Drizzle over any chicken resting juices and garnish with pink pickle, remaining coriander and a squeeze of lime. Drizzle over reserved pickling liquid, if desired.