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Spiced Chicken Traybake

Plenty of meat here for hearty appetites, but leftovers are good for a packed lunch.

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Calories	372
Total Fat	28g
Saturated Fat	6g
Total Carbohydrate	--
Sugars	--

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Serves: 8

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Total Time: 60

Prep Time: 15

Cook Time: 45

Ingredients

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250 gram(s) cauliflower, cut into florets
200 gram(s) swede, cut into 2cm (3?4in) cubes
1 teaspoon(s) each cumin seeds, chilli flakes and curry powder
1 turmeric
3 tablespoon(s) vegetable oil
2 tablespoon(s) fresh oregano leaves
8 chicken legs
1 large red onion, cut into 10 wedges
100 (31?2fl oz) hot chicken stock

Preheat oven to 200°C (180°C fan) mark 6. Bring a large pan of water to the boil. Cook cauliflower and swede for 3-5min until almost tender. Drain.
Use a pestle and mortar to pound the spices together. Season well, then stir in the oil and three-quarters of the oregano.
Put chicken, onion and cooked veg into a large roasting tin. Drizzle spice mix over, making sure chicken is well coated. Add stock and cook for 35-40min until the chicken is cooked through and the vegetables are tender. Serve with plain steamed rice and remaining oregano.