Step 1

Preheat the oven to 200C/180C Fan/Gas Put the sweet potatoes and carrots in a roasting tray, drizzle over the oil and season well with salt and pepper. Roast for 10 minutes.

Step 2

Add the red onion and garlic and toss well. Roast for another 20 minutes.

Step 3

Put the chicken breasts and lemon quarters in the roasting tray in a single layer. Sprinkle everything with the ras-el-hanout and thyme. Roast for a further 15-20 minutes, or until the chicken is cooked through. Stir through the coriander.

Step 4

To serve, divide between four plates, each with a slice of roast lemon for squeezing over and a tablespoon of yoghurt.