Roast chicken with leek, lemon and cumin

This dish is not only super easy and convenient, but the flavours in the dish go very well together. The roasting causes the leeks and onions to caramelise and the sultanas to go sweet and juicy.

Serves 2-3


  • 1 red onion, sliced roughly
  • 1 leek, cut into large pieces
  • 1 lemon, cut into wedges
  • 2 chicken breasts, skinless
  • 1/4 cup sultanas
  • 1/4 cup almonds
  • 2 tbsp cumin
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • Handful of fresh coriander


  1. Preheat oven to 180 degrees Celsius and line baking tray with baking paper.
  2. Disperse chicken with onion, leek and lemon wedges around baking tray. Sprinkle sultanas, almonds, cumin, olive oil and sea salt on top.
  3. Bake in oven for 30-35 minutes or until chicken is cooked through.
  4. Remove from oven and serve from baking tray onto plates adding a dash of coriander.
Print Friendly, PDF & Email