Fenugreek & Cumin Chicken Tray Bake

• 4 Herb Fed Chicken breasts (skin on)
• 1 kg potatoes chopped into chunks
• 1 medium cauliflower broken into bite size florets
• 200g fine green beans (optional)
• 3 tablespoons vegetable oil
• 2 tablespoons dried fenugreek leaves
• 1 teaspoon chilli flakes ( more if you like it spicy)
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon coarsely ground black pepper
• 1 tablespoon Maldon smoked sea salt flakes
• Small bunch of Fresh coriander
• 1 chilli sliced fine
• 1 spring onion sliced fine 

 Thanks to: @stephs_fooddiary 

1. Heat the oven to 220c
2. Pat the chicken dry and set aside.
3. In a large roasting tin mix together the oil, cumin, fenugreek, garlic powder, chilli flakes, salt and pepper.  Then toss the potatoes and the cauliflower in the mix making sure to coat everything well in the seasoning.  Put in the oven for 25 minutes the potatoes should just be starting to go golden.
4. Then push the chicken breasts into the par cooked veggies and brush over some of those spices.  Pop back in the oven for a further 20-25 minutes or until the chicken breast are cooked through,  the skin should be crispy and the potatoes and cauliflower should have a good crunch to one side and a light fluffy texture to the middle.
5. The bottom of the potatoes will remain soft as they will have absorbed some of the wonderful chicken juices.  If your using green beans I would add these to the baking tray 5 minutes before the end of the cooking time, then before serving ensure they have a good coating of the juices.
6. To serve sprinkle over fresh coriander, chilli slices and a chopped spring onion.

Any leftovers are delicious served cold or reheated for lunch the following day.