A filling and healthy meal that’s great for an easy supper
Prep:10 mins
Serves 4
4 chicken leg quarters2 tbsp olive oil4 carrots, cut into large chunks3 parsnips, cut into large chunks1 onion, cut into large chunks1 tbsp Moroccan seasoning440g can chickpea, rinsed and drained400g can tomatochopped coriander, optional
STEP 1Heat oven to 220C/fan 200C/gas 7. Toss the chicken, oil, vegetables and seasoning together with some salt and pepper. Roast for 40 mins, shaking the pan every so often.STEP 2When the chicken and vegetables are cooked, lift the chicken onto plates, then put the roasting tin over a high heat. Tip in the chickpeas and tomatoes and bring to a simmer. Cook for a few mins, then stir in the coriander, if using. Serve with the chicken.
