The Quick Roasting Tin spiced roast chicken with peppers, aubergine and onion

An easy, all-in-one chicken traybake for a casual dinner with friends, packed with flavourful vegetables. Rather than a long list of spices, I like to use ras-el-hanout for this. It’s a readily available Middle Eastern spice mix that adds a lovely warming flavour to the dish. It isn’t hot in the way that chilli is, so if your guests like spicy food, add a teaspoon of chilli flakes as well.

spiced roast chicken
David Loftus


Prep: 10 minutes

Cook: 25-30 minutes

1 large aubergine, cut into 1.5cm cubes
2 red peppers, cut into 1cm slices
1 yellow pepper, cut into 1cm slices
1 red onion, roughly sliced
4 vine tomatoes, quartered
3 cloves of garlic
4 heaped tsp ras-el-hanout
2 tbsp olive oil
1 tsp sea salt flakes
4 free-range chicken breasts (halved if very large)


a handful of fresh coriander, chopped
natural yogurt
couscous or flatbreads

Step 1 Preheat the oven to 200C/180C fan/gas 6.

Step 2 Tip the aubergine, red and yellow peppers, red onion, tomatoes and cloves of garlic into a large roasting tin along with 2 teaspoons of the ras-el-hanout, 1 tablespoon of olive oil and the sea salt flakes. Mix really well with your hands.

Step 3 Arrange the chicken breasts over the vegetables and drizzle the other tablespoon of oil over them, followed by a good pinch of salt and the remaining ras-el-hanout. 

Step 4 Transfer to the oven and roast for 25-30 minutes, until the chicken is cooked through.

Step 5 Serve the spiced roast chicken scattered with the fresh coriander, with yogurt on the side, alongside a pile of flatbreads or buttery couscous.

the quick roasting tin recipesThese recipes are taken from best-selling cookery writer and food stylist Rukmini Iyer’s new book The Quick Roasting Tin (Square Peg, £16.99). To order a copy for £10.99 with free p&p until 12 January, call 01603 648155 or go to Rukmini’s fee for this feature has been donated to Crisis, Shelter and Rape Crisis South London.