Persian baked chicken

Name: Persian baked chicken
Cook time: 30 min
Yield: 1

with roasted cauliflower and dill yoghurt

Ready in around 30 mins

RECIPE FACT:

Iranian flavours transformed into a modern and easy one tray bake.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat oven to 210℃ (fan bake).
1. TO PREPARE THE VEGETABLES:

Line an oven dish with baking paper. Using half the red onion, slice into 1 cm wedges. Chop the cauliflower into small bite sized pieces. Add the vegetables and the steamed pumpkin to the oven dish and spray with oil.
2. TO COOK THE POMEGRANATE CHICKEN:

Remove the free-range chicken thigh from its packaging and pat dry with a paper towel. Slice the chicken into 3 pieces and place in the middle of the dish on top of the vegetables. Season everything with salt, pepper and pour the pomegranate sauce over the chicken. Bake in the oven for 25 mins or until chicken is cooked through and vegetables are caramelised around the edges.
3. TO FINISH THE ROASTED VEGETABLES:

Remove the chicken from the dish, cover and keep warm. Place the roasted vegetables into a salad bowl pouring over any roasting pan juices. Add the toasted walnuts and cranberries, drizzle with a little oil and toss to combine.
TO SERVE:

Spoon cauliflower and vegetables onto a plate. Top with pomegranate chicken, a handful of rocket and spoon over dill yoghurt. Serve any remaining rocket on the side, drizzled with olive oil.