Description
This Green Garlic Chutney Roast Chicken with Cumin-Spiced Vegetables is a vibrant, flavorful dish combining tender chicken breast fillets marinated in a fresh coriander and garlic chutney, perfectly roasted with cumin-infused potatoes, carrots, and red cabbage. It’s a nutritious, colorful, and aromatic one-tray meal that’s simple to prepare and ideal for a wholesome weeknight dinner.
Ingredients
Scale
For the Chicken and Marinade
- 250g chicken breast mini fillets
- 100g coriander
- 3 garlic cloves
- 2 tbsp lemon juice
- ½ apple, chopped
- 1–2 green chillis
- 1⁄4 tsp salt
- Splash of water (if needed)
For the Vegetables
- 350g baby potatoes, halved lengthways or thickly sliced (approx 1 cm thick)
- 200g carrots, sliced into 1 cm rounds (no need to peel)
- ½ small red cabbage (approx 200g), cut into 2 wedges
- 1 tsp cumin seeds
- 1 tbsp olive oil
For Roasting and Serving
- 2 tbsp olive oil (for drizzling and finishing)
Instructions
- Make the marinade: Tip coriander, garlic cloves, lemon juice, chopped apple, green chillis, ¼ tsp salt, and a splash of water into a blender. Blitz until smooth to form a thick green chutney paste. Reserve half of this chutney in a bowl for serving later.
- Marinate the chicken: Place the chicken breast mini fillets in a large bowl and add the remaining half of the green chutney marinade. Mix thoroughly to coat the chicken. Cover and chill for at least 1 hour to let the flavors develop. The marinated chicken can be stored refrigerated for up to 24 hours.
- Prepare the vegetables: Preheat your oven to 200°C (180°C fan) or gas mark 6. Arrange the baby potatoes, carrot slices, and red cabbage wedges on a large baking tray in a single, flat layer to ensure even roasting. Sprinkle cumin seeds evenly over the vegetables and drizzle with 1 tablespoon olive oil. Toss gently to coat all the vegetables well.
- Roast the vegetables: Place the tray in the preheated oven and roast the vegetables for 20 minutes, giving them a lovely roasted texture and flavor with the cumin aroma.
- Roast with the chicken: Remove the tray from the oven and nestle the marinated chicken fillets between the roasted vegetables. Return the tray to the oven and roast everything together for an additional 20–25 minutes. Check that the chicken is fully cooked by piercing; the juices should run clear.
- Serve: Once cooked, take the tray out of the oven and drizzle the reserved green garlic chutney over the chicken and vegetables. Serve immediately for a fresh, colorful, and delicious meal.
Notes
- Ensure vegetables are laid flat in a single layer for even roasting and crispness.
- If you prefer less heat, reduce the number of green chillis or deseed them before blending.
- Use a sharp knife to check that chicken is cooked through; no pink should remain and juices run clear.
- This dish can be prepped ahead by marinating chicken the night before for deeper flavor.
- Leftovers refrigerate well for up to 2 days and can be reheated gently in the oven.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian-inspired
Keywords: green garlic chutney, roast chicken, cumin-spiced vegetables, healthy dinner, one tray meal, Indian flavors, baked chicken, easy recipe
