Mexican lime-roasted chicken with spiced cherry tomatoes
From the foundersAlexander Eriksson·Founder & CEO
Juicy chicken seasoned with cumin and chilli, served with a warm salad of oven-roasted tomatoes, courgette and crunchy pepper.
Ingredients
2 servings
- 500 gfresh whole chicken (filleted/jointed)
- 300 gcherry tomatoes
- 300 gcourgette
- 150 gpepper
- 1 mskolive oil
- 1 stlime (juice and zest)
- 1 matskedsmixcumin, chilli powder, garlic powder and salt
How to make it
- 1
Preheat the oven to 200°C.
- 2
Joint or fillet the chicken into even pieces. Season generously all over with cumin, chilli powder, garlic powder and salt.
- 3
Cut the courgette and pepper into chunky pieces. Place them on a baking tray lined with baking paper together with the cherry tomatoes.
- 4
Drizzle the vegetables with olive oil, season lightly with salt and toss.
- 5
Place the chicken pieces on top of the bed of vegetables and squeeze over the juice of half a lime.
- 6
Roast in the middle of the oven for about 20 minutes until the chicken reaches a core temperature of 72°C and the tomatoes have softened and coloured.
- 7
Top with grated lime zest and the remaining lime juice just before serving.
Kitchen tips
- Let the tomatoes roast until they are almost bursting – this releases their natural sweetness, which balances the acidity of the lime perfectly.
- Use the chicken thigh fillets for extra juiciness without blowing your calorie budget.
AI-generated content. Always verify ingredients and allergen information yourself.
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