Baked Chicken with Ricotta, Lemon and Mint Crust over Spiced Carrots

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Lightly grease a large baking tray or dish with a little of the olive oil.

2. 2

   In a large bowl, toss the carrots and red onion with 2 tbsp / 30 ml olive oil, ground cumin, sweet paprika, 1/2 tsp salt, 1/4 tsp black pepper, and the chili flakes if using. Spread the vegetables on the tray in a single layer.

3. 3

   Roast the carrots and onion for 10 minutes at 220°C / 425°F so they begin to soften.

4. 4

   Meanwhile, in a medium bowl combine the ricotta, breadcrumbs, lemon zest, half of the chopped mint, garlic, 1 tbsp / 15 ml lemon juice, honey, 1 tbsp / 15 ml olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until a thick paste forms.

5. 5

   Pat the chicken breasts dry with paper towels and season both sides with the remaining salt and pepper. Remove the tray from the oven and place the chicken breasts over the carrots and onion.

6. 6

   Spread the ricotta mixture over the top of each chicken breast, pressing gently to create a crust.

7. 7

   Return the tray to the oven and bake for 22 to 25 minutes at 220°C / 425°F, or until the chicken is fully cooked and the crust is golden around the edges.

8. 8

   For extra color, broil for 1 to 2 minutes at the end, watching closely, with the tray about 15 cm / 6 inches from the heat source.

9. 9

   Mix the remaining lemon juice with the remaining mint and drizzle over the chicken and vegetables as soon as they come out of the oven. Let rest for 5 minutes before serving.

10. 10

    Serve each chicken breast with a generous portion of roasted carrots and onion, spooning over any tray juices.