Chicken and Sweet Potato Traybake

Chicken and Sweet Potato Traybake

This traybake is the ideal comfort food for your family combining succulent chicken with sweet potato, lemon, paprika and thyme.

 

Prep time: 10 minutes

Cook time: 55 minutes

Servings: 4 people

Preparation

Cut each chicken thigh fillet in two and sear over high heat in a non-stick frying pan in a little of the oil until lightly golden; cover and set aside.

Peel the sweet potatoes and cut into 1.5cm thick slices; peel and quarter the onions and add the vegetables to a roasting pan with the rest of the oil, the unpeeled garlic cloves, herbs and seasoning. 

Roast at 200°C for 15 minutes.

Remove the roasting pan from the oven, use a spatula to turn over the vegetable pieces, and tuck the chicken thighs in amongst them.

Squeeze over the juice from one lemon and add a little more seasoning and the smoked paprika. Roast at 180°C for 15 minutes, then add the chicken stock to the pan and continue cooking for another 20 minutes, adding a little more stock if the pan looks too dry a few minutes before the end of cooking time.

When everything is tender, the chicken is cooked through with no pink showing and there is a little gravy in the bottom of the pan, serve, with a little more lemon juice squeezed over. 

Each diner can squeeze the soft garlic from the skins before eating. Try serving each portion with kale, broccoli or spinach.

Ingredients

6 Tesco Irish Free Range Chicken Thigh Fillets 420g

2tbsp olive oil

500g sweet potatoes

2 medium red onions

8 cloves garlic, skin on

2tsp dried thyme leaves

1tsp dried rosemary

Salt

freshly ground black pepper

1tsp smoked paprika

2 lemons

150ml chicken stock

Ingredients

6 Tesco Irish Free Range Chicken Thigh Fillets 420g

2tbsp olive oil

500g sweet potatoes

2 medium red onions

8 cloves garlic, skin on

2tsp dried thyme leaves

1tsp dried rosemary

Salt

freshly ground black pepper

1tsp smoked paprika

2 lemons

150ml chicken stock

Preparation

Cut each chicken thigh fillet in two and sear over high heat in a non-stick frying pan in a little of the oil until lightly golden; cover and set aside.

Peel the sweet potatoes and cut into 1.5cm thick slices; peel and quarter the onions and add the vegetables to a roasting pan with the rest of the oil, the unpeeled garlic cloves, herbs and seasoning. 

Roast at 200°C for 15 minutes.

Remove the roasting pan from the oven, use a spatula to turn over the vegetable pieces, and tuck the chicken thighs in amongst them.

Squeeze over the juice from one lemon and add a little more seasoning and the smoked paprika. Roast at 180°C for 15 minutes, then add the chicken stock to the pan and continue cooking for another 20 minutes, adding a little more stock if the pan looks too dry a few minutes before the end of cooking time.

When everything is tender, the chicken is cooked through with no pink showing and there is a little gravy in the bottom of the pan, serve, with a little more lemon juice squeezed over. 

Each diner can squeeze the soft garlic from the skins before eating. Try serving each portion with kale, broccoli or spinach.