Chicken With Sweet Potato Wedges

Chicken with Sweet Potato and Roasted Vegetables

Credit: Sue Ashworth; Photography: Nathan King

A super-tasty midweek meal for two

Serves: 2    
Preparation time: 15min       
Cooking time: 40min

  1. Preheat the oven to 190°C, Fan Oven 170°C, Gas Mark 5.
  2. Put the sweet potato wedges into a roasting tin and toss in 2tsp olive oil. Season.
  3. Put the vegetables in a separate roasting tin and arrange the chicken breasts on top. Sprinkle with the remaining olive oil and scatter the cumin seeds over the chicken. Season. Roast for 35-40min, until the chicken is tender and the vegetables are done.

Cook’s Tip: Try using chopped rosemary instead of cumin seeds.