Chicken and Sweet Potato Traybake
This convenient traybake combines piri-piri spiced chicken thighs with sweet potatoes and broccoli, all roasted together on a single pan. It is a straightforward family meal that requires minimal effort and washing up. The sweet potatoes are mashed in the pan with the cooking juices to create a flavourful base. The finished dish is served directly from the roasting tin for a relaxed supper.
Ingredients
- 3 large sweet potatoes (about 900g), peeled and cut into large chunks
- oil for drizzling
- 6-8 chicken thighs, skin left on
- 2 red onions cut into wedges
- 25g sachet piri-piri spice mix (or a mild version, if you like)
- 300g long-stem broccoli
Method
- Set your oven to 180C/160C fan/gas 4. Coat the sweet potato chunks with a drizzle of oil and seasoning, then place them in one end of a large roasting tin. In the other end, combine the chicken thighs and onion wedges with the piri-piri spice mix, oil, and seasoning. Roast for 40 mins, giving everything a stir after 20 mins. Add the broccoli to the tin, drizzle it with oil and season, then return to the oven for 10-15 mins more.
- Take the chicken, onions, and broccoli out of the tin. Use a fork to coarsely mash the sweet potatoes in the tin, mixing in all the pan juices and spices. Spread this mash over the tin's base. Arrange the broccoli, chicken, and onions on top of the mash. Serve the dish straight from the tin at the table.
Nutrition (per serving)
Calories662 kcal
Fat23 g
Saturates6 g
Carbs74 g
Sugars40 g
Fibre15 g
Protein32 g
Sodium840 mg
Salt2 g
Recipe details
Skill levelEasy
CategoryMain course
DietDairy-free, Egg-free, Nut-free
