Ingredients

The following ingredients have 4 Servings
  • 4 chicken thighs, bone in skin on
  • 4 chicken drumsticks
  • 1/2 medium eggplant, sliced (200g)
  • 1 cup red onion (cut into wedges)
  • 1/2 cup cherry tomatoes (halved)
  • 1 small zucchini (sliced)
  • 1/4 cup green olives (pitted)
  • 2 tbsp olive oil
  • 2 tbsp Ras El Hanout
  • 2 cloves garlic
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp pepper
  • almond flakes (toasted, to serve)
  • cilantro (to serve)
  • natural yoghurt (to serve)

Instruction

  • Preheat your oven to 400° F 
  • Mix the olive oil, Ras El Hanout, garlic, salt, pepper, and lemon juice together and add the chicken and marinate in the fridge for 30 minutes to 1 hour. 
  • Line a half sheet pan with parchment (note 1)
  • Toss the chopped vegetables in a little olive oil, salt, and pepper so that they are evenly coated in the oil and set aside.
  • Place the marinated chicken onto the lined sheet pan and bake for 25 minutes, then remove from the oven and add the vegetables and cook for a further 15 - 20 minutes, or until chicken is fully cooked.
  • Serve with a sprinkle of toasted almonds, natural yoghurt and garnish with cilantro.