Herb-Roasted Chicken with Sweet Potato and Winter Vegetables

2 chicken breasts

1 large sweet potato, peeled and cut into chunks

1 head broccoli, broken into florets

1 head cauliflower, broken into florets

2 carrots, cut into chunks

4 cloves garlic, unpeeled

2 tbsp olive oil

1 tsp dried thyme

1 tsp dried rosemary

1 tsp garlic powder

1 tsp smoked paprika

Salt and pepper

Juice of 1/2 lemon

Preheat oven to 200°C / 180°C fan. Toss the sweet potato, carrots and garlic cloves with olive oil, half the herbs and seasoning. Spread on a large roasting tray and roast for 15 minutes.

Mix the remaining herbs, garlic powder, paprika, salt and pepper with a drizzle of olive oil. Rub generously all over the chicken breasts.

After the 15 minutes, push the vegetables to the sides of the tray and place the chicken breasts in the centre. Return to the oven for 20-25 minutes until the chicken is cooked through (75°C internal temperature).

While everything roasts, steam the broccoli and cauliflower until just tender, about 8-10 minutes. Season with salt and a squeeze of lemon.

Rest the chicken for 5 minutes before slicing. Serve with all the roasted vegetables and steamed broccoli and cauliflower.