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Print Recipe

Chicken & Sweet Potato Tray Bake

This is such an easy and delicious one tray recipe which is not only budget friendly but great for meal planning, making it a great dish to prepare for home dinners or to bring with you to work. Simply pop the extra portions into Tupperware boxes, leave to cool and then pop in the fridge or into the freezer where they can defrosted for later use. 
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour

Ingredients

  • 500g sweet potatoes, peeled and cut into 2cm chunks
  • 2 red onions, cut into wedges
  • 350g broccoli, broken into florets
  • 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

Instructions

  • Preheat the oven to gas 6, 200°C, fan 180°C. Add the sweet potatoes, onions, broccoli 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 veg out in an even layer and roast for 15 mins.
  • Remove the tray from the oven and give the veg a good mix. Add the chicken pieces and drizzle with the remaining ½ tbsp oil. Squeeze over the lemon juice and sprinkle with the paprika. Return to the oven for 15 mins.
  • Remove the tray from the oven and give the veg a good mix. Add the chicken pieces and drizzle with the remaining ½ tbsp oil. Squeeze over the lemon juice and sprinkle with the paprika. Return to the oven for 15 mins.
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Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured.

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