Roasted Chicken Traybake with Sweet Potatoes, Onions & Peppers
Roasted chicken traybake with sweet potatoes, onions, and peppers roasted together in a flavorful, one-pan meal.
- Traybake
- 2 Sweet Potatoes (diced)
- 1 Large Onion (quartered)
- Red and Yellow Pepper (cut into 1 inch pieces)
- Olive Oil (Drizzled)
- Fresh Basil (topping)
- Feta Cheese (topping)
- Salt & pepper
- 8 Boneless Chicken Thighs
- 6 Tbsp Olive Oil
- 2 Tbsp Honey
- 2 Tbsp Lime Juice or Lemon
- 2 Tbsp Smoked Paprika
- 4 Tsp Garlic Powder
- 2 Tsp Onion Powder
- 1 Tsp Mild Chilli Powder
In a small bowl combine all the marinade ingredients together except the olive oil, continuously stirring drizzle it in last.
The marinade should be thick like tomato ketchup.
Baste and marinate the chicken pieces from both sides leaving 2 tablespoons of the marinade to mix later with the potatoes and vegetables.
Cover and leave to marinate in the fridge for as long as you can.
Place the chopped potatoes, onions, and peppers in a large bowl, add the remaining marinade, a drizzle of olive oil, salt, and pepper, and mix.
Pour out onto an oven tray and nestle in the chicken pieces.
Bake in oven 200C/400F for 1 hour or until veg and chicken are cooked and nicely browned on top.
Remove from oven add crumbled feta cheese and some chopped fresh basil.
Enjoy!