Sweet potato and chicken traybake

This easy and simple sweet potato traybake is perfect for a mid-week family dinner. Colourful sweet potatoes, chicken thighs, sugar snap peas and red onion are roasted with herbs and paprika.

This recipe was created by Branston NPD team.

SEASON

Spring/Summer

COMPLEXITY

Simple

PREPARATION TIME

20 minutes

COOKING TIME

40-45 minutes

SERVES

Serves 4

Ingredients

500g sweet potatoes, peeled and cut into 2cm chunks (a selection of different coloured ones work well, if you can get hold of them)
2 red onions, cut into wedges
250g sugar snap peas
8 garlic cloves, unpeeled
2 tsp dried thyme
1 tsp dried rosemary
1½ tbsp olive oil
6 skinless chicken thigh fillets, each cut in half
2 lemons, 1 juiced and 1 cut into wedges to serve
1 tsp smoked paprika
150ml chicken stock

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Add the sweet potatoes and garlic to a large roasting tray and sprinkle over the dried herbs. Season and drizzle over 1 tbsp of the oil, then toss everything together. Spread the sweet potatoes out in an even layer and roast for 10 mins.

Remove the tray from the oven and add the onion wedges and sugar snap peas followed by the chicken pieces. Drizzle with the remaining ½ tbsp oil. Squeeze over the lemon juice and sprinkle with the paprika. Return to the oven for 15 mins.

Pour over most of the chicken stock, then roast for a final 15-20 mins (topping up with a little more stock if it starts to look too dry) until the chicken is cooked through and the veg is completely tender. Squeeze the garlic cloves from their skins and serve with lemon wedges.

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