Chicken and sweet potato traybake
This family favourite is packed with nutrient-rich vegetables and bags of flavour. Perfect for a midweek dinner.
- 500g sweet potatoes
- 6 boneless chicken thigh fillets
- 160g curly kale
- 4 carrots
- 2 red onions
- 8 garlic cloves
- 150ml chicken stock
- 2 lemons
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp smoked paprika
- 1 ½ tbsp olive oil
Preheat your oven to 200°C/180°C fan/gas mark 6 and prep your meat and vegetables!
Peel and chop your sweet potatoes into 2cm chunks.
Peel and vertically slice the carrots into chunky batons.
Wash and chop your broccoli into small florets.
Wash the kale.
Wash and chop one of the lemons into wedges and juice the other lemon.
Peel and cut the onion into wedges.
Finally, cut each chicken fillet in half.
Put the sweet potatoes, onions, broccoli, carrots and garlic on a large roasting tray. Sprinkle over the herbs and season. Drizzle over 1 tbsp of oil and toss everything together.
Spread out the veg with enough space to breathe, this helps them roast leaving the inside sweet and the outside slightly crisp.
Pop in the oven and cook for 15 minutes.
Take the tray out of the oven and shake the veg up.
Add the chicken and drizzle over the rest of the olive oil, lemon juice and paprika.
Cook in the oven for another 15 minutes.
Pour over the chicken stock and pop back in the oven.
After 8 minutes, take the tray out the oven and add the kale, drizzling over oil and salt.
Cook for the remaining 12 minutes.
Take the traybake out of the oven and serve with lemon wedges.