8 Chicken pieces
1 tbspn Robertsons chicken spice
1 tsp ginger and garlic paste
1/2 tsp of curry powder (optional)
Salt to taste
2 tbsp coconut oil
Sweet potatoes- 100g per person
300 g Green beans – topped and tailed -blanched for 4 mins in 2cm of water in the microwave.
2 Carrots – cut and blanched for 2 min in 2cm of water in the microwave
Marinate chicken with all dry mix and let it stand for 30minutes.
Heat oven to 180° C.
Grease ovenproof dish, add coconut oil and chicken pieces and roast for 30minutes.
Turn chicken over after 30 min and add the sweet potatoes and roast for 20min
Add the blanched carrots and green beans and sprinkle vegetables with a sprinkling of salt.
Roast for a further 10 mins and sprinkle with thyme and black pepper.
Serve with a salad
Prepared, tried and tested by: Omi Nair