What to prep:
Heat the oven to 190C/fan 170C
Put the chicken in a deep roasting tray.
Over a low heat, warm up the coconut oil, and then add the spices, lemon juice and seasoning. Baste the mixture over the chicken and place in the oven for 1h 20m.
Once it’s done, leave it to cool and then portion up into legs/breasts/etc ready to add to your meals during the week.
In a large roasting tin drizzle olive oil and sprinkle some salt and pepper. First of all put the roast peppers on the bottom to keep them from burning, then onions and carrots and sweet potato, followed by tomatoes and beetroot (give the beetroot a wipe before you put it in, or everything will turn purple!).
Sprinkle over the herbs, garlic, and a little more olive oil, and pop in the oven for 45 minutes. Halfway through, take out the tray and mix up all the vegetables to make sure they’re cooking properly, then pop back in until the timer goes off.
This is another great thing to keep in the fridge and have with fish, or your choice of meat.