Chicken Thigh and Sweet Potato Traybake

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Chicken Thigh and Sweet Potato Traybake

Chicken Thigh and Sweet Potato Traybake

Ingredients
Method

Ingredients

Method

800g chicken thighs, skin removed
1 onion, cut into wedges
1 red capsicum, cut into 8
500g sweet potatoes, cut into chunks
1 lime, zest and juice
1 tbsp smoky chipotle paste
1 tbsp honey
1 tbsp oil
15g chopped coriander

Preheat the oven to 220C. Place the chicken thighs, onion, capsicum, sweet potato and some seasoning in a roasting tin, then mix the lime zest and juice, honey, oil and chipotle paste in a bowl before tossing with the chicken and vegetables.
Add the tin to the oven and roast for 30 mins, or until the chicken is cooked through. Stir through the coriander, then serve with brown rice if you fancy.

35 mins

4 serving

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