Chicken and vegetable bake

Ingredients (6 servings):

• 1.5kg Chicken Portions
• 6 small sweet potatoes, cut into 3cm chunks
• 400g butternut pumpkin, deseeded, cut into 4cm chunks
• 2 carrots, halved lengthways and crossways
• 2 small red onions, cut into thick wedges
• Olive oil spray
• Freshly ground black pepper
• 275g tomatoes
• 1 lemon, quartered
• 60g baby spinach leaves, to serve

Method:

1. Preheat oven to 200C or 180C fan.
2. Divide chicken, sweet potato, pumpkin, carrots and onions between 2 large ovenproof dishes.
3. Spray with oil and season with salt and freshly ground black pepper. Bake 30 minutes.
4. Add tomato and lemon wedges to the dishes. If not using a fan oven, swap trays between upper and lower shelves.
5. Bake for a further 15-20 minutes, or until vegetables are tender and golden.
6. Serve with spinach leaves and squeeze the roasted lemon wedges over everything.