Dukkah Roast Chicken with Root Vegetables

Dukkah Roast Chicken with Root Vegetables

Ingredients:

• Chicken breast OR thigh, skinless, 150 g

• Baby potatoes, with skin, 200 g

• Beetroot, peeled, 1 small OR 1 handful Hokkaido pumpkin

• Carrot, peeled, 1 small OR 1 handful Hokkaido pumpkin

• Green beans, 1/2 handful OR broccoli florets, 1/2 handful

• Thyme OR rosemary leaves, dried, 2 tbsp.

• Olive oil

• Mustard, 1 tbsp.

• White wine vinegar, 1 tbsp.

• Dukkah, 2 tbsp. OR 1 tsp. each: sesame seeds, almonds / hazelnuts / pistachios, fennel seeds, cummin, coriander, a pinch of salt and cayenne pepper

TIP: Grind all the ingredients for dukkah in a coffee grinder. If you don’t have a grinder, chop the nuts and mix with sesame seeds and herbs, coat the chicken.

Instructions:

Preheat the oven to 180°C and line a baking dish with parchment paper. Marinate the chicken with dukkah, mustard, and white wine vinegar. Thinly slice the potatoes, peel and slice the beetroot and carrot (or Hokkaido pumpkin if using). Arrange the vegetables in the dish, sprinkle with thyme or rosemary, and bake for 15 minutes. Add the marinated chicken and green beans or broccoli, then bake for another 10 minutes until everything is tender. Once done, drizzle with olive oil and season with salt before serving.

Bon appétit! ❤️