French lime-chicken baking tray with sweet potato and carrot

• 400 g sweet potato, peeled and cut into 2 cm cubes
• 400 g carrots, cut into 2 cm cubes
• 1 tablespoon olive oil
• 1 large red onion, chopped
• 3 cloves garlic, peeled and left whole
• 4 chicken fillets (about 150 g each)
• 1 lemon, quartered
• 4 tsp The Spice Club Herbes de Provence mix
• 4 tablespoons low-fat yogurt, for serving

Step 1: Preparing the oven and vegetables

• Preheat the oven to 200°C (180°C fan oven).
• Line a baking tray with baking paper or grease it lightly with olive oil.

Step 2: Vegetables on the baking tray

• Place the sweet potato and carrot cubes on the baking sheet. Sprinkle with 1 tablespoon of olive oil and season with salt, pepper and 2 tsp Herbes de Provence mix.
• Add the red onion in wedges and the whole garlic cloves to the baking sheet. Mix everything well so that the vegetables are evenly coated with oil and spices.

Step 3: Season chicken fillets

• Place the chicken fillets between the vegetables on the baking sheet. Sprinkle the chicken on both sides with the remaining 2 tsp Herbes de Provence mix, salt and pepper.
• Place the lemon wedges around the chicken on the baking sheet.

Step 4: Baking in the oven

• Place the baking tray in the preheated oven and bake for 25-30 minutes, until the chicken fillets are cooked through and the vegetables are soft and lightly caramelized.
• Check that the chicken has reached a core temperature of 75°C. The lemon wedges will release their juices during cooking, which will add extra flavour to the dish.

Step 5: Serving

• Remove the baking tray from the oven and let the dish rest for a few minutes.
• Serve the chicken fillets and roasted vegetables with a generous spoonful of low-fat yoghurt and squeeze the roasted lemon wedges over the dish for extra freshness.