Roast Chicken, Vegetables & Cherries

Cherries and lime brighten a tray of chicken, potatoes and cauliflower.

Cooking time ≈ 1 h 5 min

Estimated nutrition · Per serving
≈ 350 kcal · Protein 22 g · Carbs 43 g · Fat 11 g

Ingredients

• 2 chicken breasts, cut into bite-sized cubes
• 900 g potatoes, cut into cubes
• 1 small head cauliflower, cut into small florets
• 1 large red onion, cut into quarters
• 2 cups cherries, pitted and halved
• Lime juice
• 3 tbsp extra virgin olive oil
• sea salt to taste
• 2 tsp garlic powder
• 3 tsp dried herbs
• chili flakes to taste
• Fresh parsley, finely chopped
• 1/4 cup pistachios, toasted and roughly chopped

Method

1. Cover cubed potatoes with water, bring to a boil and switch off the heat. Leave in the hot water while preparing the remaining ingredients, then drain.
2. Heat the oven to 220°C / 425°F. Combine chicken, potatoes, cauliflower, onion and cherries in a baking dish.
3. Toss with lime juice, oil and seasonings. Roast for 40–45 minutes until chicken is cooked and vegetables are golden.
4. Scatter parsley and toasted pistachios over the finished tray.