Persian baked chicken

Name: Persian baked chicken
Cook time: 30 min
Yield: 4

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 4 people

Cooking Instructions:

BEFORE COOKING:

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

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

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Slice the chicken into 2 even pieces and place on the tray next to the vegetables. Season everything with salt, pepper and spoon the pomegranate seasoning over the chicken and vegetables. Bake in the oven for 25 mins or until chicken is cooked through and vegetables are starting to caramelise 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 plates. Top with pomegranate chicken, a handful of rocket and spoon over dill yoghurt. Serve any remaining rocket on the side, drizzled with olive oil.