Cardamom Spiced Roast Chicken, Sweet Potato, Pear, Spinach & Walnuts
Servings Prep Time
2people 5minutes
Cook Time
Servings Prep Time
2people 5minutes
Cook Time
  1. Pre-heat the oven to 200 degrees celsius.
  2. Peel and cut the sweet potatoes in to bite sized chunks.
  3. Toss them in a roasting tin with the oil and season them with a little salt and pepper if you like.
  4. Place the tin in the oven and roast for 10 minutes.
  5. Meanwhile, grind the seeds from the cardamom pods and sprinkle over the chicken.
  6. Remove the zest from the lemon and again sprinkle over the chicken.
  7. Cut the pears in to quarters and remove the core. Squeeze over the lemon juice.
  8. Peel the garlic cloves and tuck one in to each of the chicken breasts.
  9. Once the 10 minutes are up, remove the tin from the oven, add the pears to the tin and mix well.
  10. Nestle the 2 chicken breasts in amongst the sweet potatoes and pears, then return the tin to the oven for a further 25 minutes.
  11. Weigh out the walnuts and break in to small pieces.
  12. Remove the rosemary leaves from the woody stems.
  13. Once time is up, remove the tin from the oven again, sprinkle in the walnuts and rosemary.
  14. Pour in the water and spread the honey on the chicken.
  15. Return the tin to the oven for 5 minutes.
  16. Weigh out the spinach and once the 5 minutes are up, add this to the tin before returning it to the oven for a final 2 minutes. Just until the spinach wilts.
  17. To serve, place 1 chicken breast on each plate and divide up the rest of the vegetables. Enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.