Ingredients

• 400g/14oz sweet potatoes
• peeled and cut into 2cm/1in cubes
• 400g/14oz carrots
• cut into 2cm/1in cubes
• 1 tbsp olive oil
• 1 large red onion
• cut into 8 wedges
• 3 garlic cloves
• 4 chicken breast fillets (about 170g/6oz each)
• 1 lemon
• quartered
• 2 tsp ras-el-hanout spice mix
• handful fresh thyme sprigs
• handful fresh coriander
• finely chopped
• salt and freshly ground black pepper
• 4 tbsp low-fat natural yoghurt
• to serve

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potatoes and carrots in a roasting tray
• drizzle over the oil and season well with salt and pepper. Roast for 10 minutes.
• Add the red onion and garlic and toss well. Roast for another 20 minutes.
• Put the chicken breasts and lemon quarters in the roasting tray in a single layer. Sprinkle everything with the ras-el-hanout and thyme. Roast for a further 15-20 minutes
• or until the chicken is cooked through. Stir through the coriander.
• To serve
• divide between four plates
• each with a slice of roast lemon for squeezing over and a tablespoon of yoghurt.