Spiced kumara, fennel & chicken tray bake

Prep 25 mins | Cook 50 mins | Serves 4

4 (about 400g each) chicken marylands, trimmed and scored
1 red onion, cut into wedges
500g kumara (orange sweet potatoes), peeled and cut into 5-6cm pieces
1 bulb fennel, trimmed and cut into 1-2cm thick wedges
1 red capsicum, halved lengthways, deseeded and cut into thick strips
3 garlic cloves, crushed
3 tsp Ras al Hanout*
1 tbs lemon juice
¼ cup olive oil + olive oil spray
2 lemons, halved
1/3 cup flat-leaf parsley leaves, roughly chopped
Warmed flatbreads, to serve

Tahini yoghurt:
½ cup Greek-style natural yoghurt
1 tbs tahini
1 tbs lemon juice
* Ras al Hanout is a fragrant North African spice mixture, replace it with Moroccan spice if preferred.

Step 1 Preheat oven to 200°C fan-forced. Line 2 large baking pans with baking paper. Place 2 chicken marylands onto each tray. Arrange onion, kumara, fennel and capsicum around the chicken.

Step 2 Combine garlic, ras al hanout or Moroccan spice, lemon juice and olive oil in a bowl. Season with salt and pepper. Drizzle mixture over chicken and vegetables then liberally spray with oil. Add lemons to trays. Roast, tossing vegetables once, for 45-50 minutes until chicken is golden and cooked through.

Step 3 To make tahini yoghurt, combine all ingredients in a bowl. Season with salt and pepper. Stir to combine.

Step 4 Sprinkle chicken and vegetables with parsley. Serve with tahini yoghurt and warmed flatbreads.

Good for you ... Sweet Potato - Kumara

Like other orange coloured vegetables, kumara is rich in a range of carotenoids, including beta carotene, which the body converts to vitamin A (needed to for normal vision and the structure of our skin).

A good source of vitamin C, which is needed for the normal functioning of the immune system.

A good source of vitamin E, which helps protect cells from damaging free radicals

A source of dietary fibre which is needed for the normal functioning of the intestine.